Hot Honey Focaccia Pizza

INGREDIENTS:

• 4 cups (512 g) all-purpose flour or bread flour
• 2 to 3 teaspoons (10 to 15 grams) kosher salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
• 4 tablespoons Botticelli Smooth Cooking Extra Virgin Olive Oil, divided flaky sea salt 
• Fresh cracked black pepper 
• 1 Jar Botticelli Hot Honey Pizza Sauce 
• 1 ½ cups shredded low-moisture mozzarella cheese 
• 1 cup arugula 
• ½ lemon squeezed 
• Botticelli Bold Finishing Extra Virgin Olive Oil 
• 4 oz thinly sliced prosciutto 
• Botticelli Balsamic Glaze

PREPARATION:

1. In a large bowl, combine the flour, salt, instant yeast, and water. Mix until a sticky dough forms. Cover and let rest for 30 minutes, then perform 8-10 stretch-and-folds until the dough becomes smooth. 
2. Lightly coat the dough with Smooth Cooking EVOO, cover, and refrigerate for 12-72 hours.  
3. Grease a 9x13 inch baking pan, or two 8-inch round pans, and coat the bottom with Smooth Cooking EVOO. Transfer the dough to the pan, turning to coat in the oil. Let rest at room temperature for 3-4 hours, until puffy. 
4. Preheat the oven to 425F. Drizzle the dough with more Smooth Cooking EVOO, then use your fingertips to press deep dimples across the surface.  
5. Spoon the Hot Honey Pizza Sauce over the entire dough, allowing the sauce to settle into the dimples. Sprinkle evenly with shredded mozzarella cheese.  
6. Bake for 25-30 minutes, until the focaccia is puffed, the edges are golden, and the cheese is bubbling.  
7. Allow the focaccia to cool for about 5 minutes before adding the remaining toppings. 
8. In the meantime, toss the arugula with Finishing EVOO and a squeeze of fresh lemon juice.  
9. Top the focaccia with the arugula, prosciutto, and a drizzle of Balsamic glaze. Finish it off with some flaky sea salt and freshly cracked pepper. Slice and enjoy.