Brunch Focaccia

In a large bowl, combine 4 cups all-purpose flour and 2 tsp salt. In a separate small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp granulated sugar in 1 1/2 cups warm water (110°F). Let stand for 5 minutes until foamy.

Pour the yeast mixture and 3 tablespoons of 1/4 cup extra virgin olive oil into the flour mixture. Mix until a soft dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 425°F (220°C). Oil a large baking sheet or 9x13-inch pan.

Punch down the dough and place it on the prepared baking sheet. Stretch and press it out to cover the sheet, creating dimples with your fingertips.

Drizzle with the remaining olive oil and sprinkle with half of the 2 tbsp chopped fresh rosemary and 2 tbsp fresh thyme leaves.

Create 6 shallow wells in the dough for the eggs. Arrange 1 cup halved cherry tomatoes around the wells and sprinkle with 1/2 cup grated Parmesan cheese, 1/2 tsp red pepper flakes, and to taste freshly ground black pepper.

Bake for 15 minutes, then remove from the oven and carefully crack an 6 large eggs into each well. Return to the oven and bake for an additional 7-10 minutes, until the eggs are set but the yolks are still runny.

In the last 2 minutes of baking, arrange the 4 oz thinly sliced prosciutto slices on top.

Remove from the oven and top with the remaining fresh herbs, a sprinkle of to taste for finishing flaky sea salt, and a drizzle of olive oil.

Allow to cool slightly, then slice and serve warm.