Prosciutto-Wrapped Plum Focaccia

In a large bowl, stir yeast and warm water together. Let stand for 15 minutes.

Add 1 tbsp olive oil, sugar, all-purpose flour, and salt. Stir until a soft, sticky dough forms. Incorporate any sticking dough into the mixture.

Drizzle 1 tbsp of olive oil over the dough and spread it on your hands. Gently stretch the sides down and under several times while rotating the dough to form a relatively smooth ball with surface tension on top. Place the dough ball in the bowl, smooth side up, cover, and refrigerate overnight.

The next day, let the dough rise at room temperature until doubled in size (about 1.5 hours).

Generously oil a work surface with about 1 tbsp olive oil and transfer the dough to it. Press into a large rectangle, fold into thirds one way and then the other to form a small 6x9-inch rectangle.

Oil a sheet pan with about 2 tbsp olive oil and place the dough rectangle onto it. Press dough until about 0.5-inch thick, cover, and let it proof at room temperature until slightly risen and bubbles appear on the surface (1.5 to 2 hours).

Meanwhile, wrap plum sections with prosciutto slices and refrigerate them until needed.

Preheat the oven to 475°F (245°C).

Sprinkle dough with rosemary. Push the wrapped plum sections into the dough in a 3x4 pattern. Drizzle the top lightly with olive oil and sprinkle with sea salt.

Bake until browned (17 to 20 minutes). As soon as the focaccia is out of the oven, brush it with more olive oil if desired. Transfer the focaccia to a rack and let it cool completely before slicing.