Herb focaccia with prosciutto filling – Pinot Shop

Ingredients

• 300g bread flour
• 1 tbsp chopped rosemary leaves
• 4 sage leaves torn into tiny pieces
• 2 cloves garlic finely chopped
• 1 tsp salt (generous)
• half teaspoon sugar
• 1 tsp instant dried yeast
• 200ml medium hot water
• a tablespoon olive oil
• olive oil for smearing
• salt flakes for sprinkling
• 15 slices prosciutto, chopped
• 2 large ripe tomatoes or 6 cherry tomatoes, chopped into small pieces
• a tablespoon of salted capers, rinsed and finely chopped
• the white and yolk of a hard-boiled egg, chopped
• half a cup Bests (blue lid) mayonnaise