Focaccia with melon, Parma ham, lettuce, and port dressing
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
Make the focaccia
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.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes.
Pour the dough into a greased baking tray or greased rectangular baking tin.
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.
Bake the focaccia for 20-25 minutes in an oven preheated to 215°C. Let the focaccia cool.
Make the port dressing
Mix the port, mustard, Worcester sauce, and olive oil.
Make the filling
Cut the melons in half and remove the seeds. Remove the rind. Cut each melon into thin slices.
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.
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.1