Prosciutto plum focaccia

Add very warm water, about 105F, to the dry active yeast and let it bloom about 15 minutes.

Add olive oil, a little sugar, the all-purpose flour and a little salt; mix with a wooden spoon into a very sticky, very soft dough.

Do not knead: drizzle with olive oil, oil the hands and form into a fairly smooth ball, taking in any dough stuck to the bowl.

Wrap and refrigerate overnight to ferment slowly; in the morning leave on the counter until doubled. If a poke makes it deflate, it is ready.

Oil the counter and hands and press the dough into as large a rectangle as possible; if it springs back, rest a few minutes and continue.

Fold into thirds one way, then into thirds the other way, then press out again to about six by nine inches.

Transfer to a generously oiled sheet pan, rub the surface with olive oil, cover and proof at room temperature about two hours, until it spreads and puffs a little with a few surface bubbles.

Meanwhile cut the plums carefully into 12 wedges with a thin serrated knife, wrap each in a small piece of prosciutto and refrigerate.

Sprinkle the dough with chopped rosemary, if using.

Push the wrapped plums in deep, almost to the pan, in a three by four pattern.

Drizzle lightly with olive oil and sprinkle with coarse flaky sea salt.

Bake in the centre of a 475 degree oven about 20 minutes, until beautifully browned.

Brush with olive oil while hot for richness and shine; cool on a rack to room temperature before cutting on a cutting board.