GRAND NOIR with Focaccia and Prosciutto

Serves 4

INGREDIENTS:
2 wedges (400 g) GRAND NOIR
1 cup flour
3 tbsp. olive oil
Pinch of salt
1/3-1/2 cup cold water
Arugula
8 slices prosciutto (80 g)

INSTRUCTIONS:
1. Combine flour, olive oil, and a pinch of salt and then add cold water while kneading until a springy dough forms. Form a ball, cover, and allow to rest for one hour.
2. Wash arugula and use a salad spinner to dry. Slice prosciutto into strips.
3. Working on a floured countertop, divide dough into 16 pieces. Shape each one into a ball and then a flat round 2 inches in diameter, then brush with olive oil. Place the dough rounds, oil side down, on a hot grill or pan. After 2–3 minutes, brush the other side with oil, turn, and continue to cook for 2–3 minutes until done.
4. Season with sea salt and top with arugula and prosciutto. Slice GRAND NOIR into wedges, arrange on top of the rounds, and serve warm.