RECIPE SERVES 4
400 g DORBLU GRAND NOIR
200 g flour
3 tbsp olive oil
a pinch of salt
90–110 ml cold water
80 g Parma ham
Mix together the flour, olive oil and salt. Knead with the cold water until an elastic dough forms. Shape into a ball, cover and leave to stand for an hour. Wash the rocket and toss to dry.
Cut the Parma ham into strips. On a work surface dusted with flour, separate the dough into 16 pieces and shape them first into balls and then into 5 cm rounds. Brush with olive oil. Place the rounds onto a hot barbecue grill, oiled side down.
After 2–3 minutes, brush with oil again, turn and bake for another 2–3 minutes until it’s done.
Season with sea salt and layer with rocket and Parma ham.
Cut the DORBLU GRAND NOIR into slices, arrange it on the focaccia and serve warm.
Also, you can make the focaccia in a non-stick pan without oil.