Focaccia with melon, Parma ham, lettuce, and port dressing

Ingredients

For 1 focaccia

500 g Mix for focaccia
400 ml water (room temperature)
20 ml olive oil

For the port dressing

2 tbsp port
½ tbsp coarse mustard
1 tsp Worcester sauce
½ tbsp olive oil

For the filling

½ Galia melon
½ cantaloupe
8 slices of Parma ham
baby lettuce
a few sprigs of fresh mint

Preparation

Make the focaccia

STEP 1

Add mix, water, and oil together and knead for 6 minutes using a hand mixer or 10 minutes using a food processor until you have a soft dough.

STEP 2

Cover the bowl with cling film. Let rise at room temperature for 30 minutes.

STEP 3

Pour the dough into a greased baking tray or greased rectangular baking tin.

STEP 4

Rub your hands in oil and spread the dough into a rectangle (25 cm x 35 cm). Brush the dough with olive oil. Let rise, uncovered, at room temperature for 30 minutes.

STEP 5

Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Let the focaccia cool.

Make the port dressing

STEP 6

Mix the port, mustard, Worcester sauce, and olive oil.

Make the filling

STEP 7

Cut the melons in half and remove the seeds. Remove the rind. Cut each melon into thin slices.

STEP 8

Cut the focaccia in half lengthwise. Cover the focaccia with the slices of Parma ham and a few leaves of lettuce. Place the slices of melon on top. Drizzle a little dressing over the melon. Garnish with fresh mint.

STEP 9

Place the other half of the focaccia on top and cut the sandwich into 4 or 6 pieces. Skewer each sandwich with a skewer or tie it with a string.