• In a large bowl, create a hole in the center of the flour and pour in the brewer’s yeast, then add the sparkling water
• Start working the dough from the center, gradually adding the salt and oil
• Continue working until you get a soft, smooth dough ball and let it rise covered with a tea towel for about 1 hour and a half
• After the rising time has elapsed, take the dough and roll it out on a cutting board until it has a circular shape, then transfer it to a baking pan previously greased with oil
• Wash the figs thoroughly and cut them into slices about 1 cm thick, keeping the peel
• Arrange them on the dough, exerting light pressure to make them stick well
• Let rise again for about 1 hour, then sprinkle the surface with a drizzle of oil and honey
• Bake the fig focaccia in a preheated oven at 200°C for about 20 minutes, or until it will be golden
• Once cooked, let it cool down and top with Prosciutto Crudo San Francesco slices and decorate as desired
• Serve the focaccia

Enjoy!