Barbecued Focaccia Sandwich 


Fixings 

 14 ounces/400 g pizza mixture, formula takes after or arranged pizza batter 

 Little cluster rucola ( arugula or rocket) 

 1 lemon, split 

 3 tablespoons/45 ml additional virgin olive oil 

 Salt 

 4 to 5 daintily cut prosciutto 

 Parmigiano cheddar shavings, as much as you need 

 PIZZA DOUGH: 

 2 containers/500 ml tepid water 

 1 3D square or 2 tablespoons/30 ml new yeast 

 4 containers/1 L generally useful flour 

 2 tablespoons/30 ml additional virgin olive oil 

 1 teaspoon/5 ml salt 

 Bearings 

  1. Heat a grill or flame broil. 
  2. Stretch the batter. Place the batter on the hot grill. Permit to cook for roughly 4 to 5 minutes on every side or until cocoa on both sides. 
  3. In a dish include the rucola and season with naturally crushed lemon juice, olive oil, and salt. Combine. 
  4. Lay the batter level on a plate and layer with prosciutto, rucola, and Parmigiano cheddar. Fold the foccacia and serve like a sandwich. 


Pizza Dough: 

  1. Add the water to a dish. At that point include the yeast a little at once and separation the 3D square of yeast with your hands. Cook's Note: You can likewise utilize yeast in the powder structure. Let the yeast completely break up in the warm water and let stand for 2 minutes. 
  2. Include the flour a smooth work surface and make a well in the focal point of the flour. Gradually include the yeast-water blend, olive oil, and salt until the flour has consumed the fluid. Work the batter until the blend turns into an even mixture consistency. On the off chance that essential, add somewhat more flour to retain any abundance fluid. 
  3. Separate the batter into 4 rise to parcels to make singular size pizzas. Place on a gently floured surface or skillet and spread with a fabric. Let rest for 60 minutes at room temperature or until the mixture has multiplied in size.