Once cooked, the focaccia can be opened in half and stuffed with whatever you like best. For example, you can opt for cheese when it is still hot so that it will melt and then add raw or cooked ham!
To get a good result you have to let the dough rest for at least 10 minutes before folding, don’t rush to put it in the oven, it must rise well in the pan.
Before cooking you can flavor with fresh rosemary.
The dough is quite hydrated, you need to be patient in working it, help yourself with a tarot and a drizzle of oil on the counter.
Don’t you agree with leavening times? No problem! Let the dough rest in the fridge, covering with transparent film for up to 12 hours, the next day let the dough acclimate and then continue as per the recipe.
If you prefer a more scrocchiarella focaccia, once the dough has been spread out in the pan, proceed with cooking; if, on the other hand, you want to obtain a high and soft focaccia, once you have reached the last leavening, do not form the dimples but directly bake the focaccia by simply greasing it and sprinkling it with salt and rosemary.
If you can’t find maldon salt you can use coarse salt.
