Spinach, onion & Prosciutto Focaccia: Part 2

This was amazing, so I am definitely adding this to my cookbook.

I must warn you this is not a recipe from Ready Steady Cook, it's a bread to be made when you have a whole afternoon to potter around the house.

The next day remove the started bread from the fridge about 2 hours before you need to start.

Ingredients:
500g all purpose flour
360ml warm water
2tsp sea salt
75ml olive oil
200g baby spinach roughly chopped
100g spring onions roughly chopped
200g parma ham chopped
80g butter
1 sachet dried yeast (10g??)

Put flour in a bowl and add the water, yeast and the mix you left overnight. Then add salt and olive oil. In food processor mix for 1/2-1minute or until get a clear dough. (or work by hand).

Now add spinach, onions and parma ham. Mix into the dough and put in a lightly greased bowl, and cover with cling film (or put bowl in a plastic carrier bag). Wait until the dough has risen threefold.

Punch the dough back and give it another rise. (15mins??)

Sprinkle flour onto worktop and tip dough onto surface. Cut into 3 and and shape each into a ball. Place on a baking sheet and cover gently with cling film. When slightly puffed up (30 mins??), put balls back on to floured surface. Dip fingers repeatedly into melted butter and massage the butter into the ball. As you work the dough, flatten it out and dimple until it is flat 3/4inch disk with dimples.

Put back onto a greased baking tray. Let it recover and prove for 30 mins and put it into the oven at 200c and bake for about 20 minutes or until golden brown.

(once baked you can drizzle a bit more melted butter over the top).

These were great, we ate one with a salad and then took the remainder cold the next day for a picnic.