Ingredients
500g/17oz all purpose flour
360ml/12fl oz warm water
2 tsp sea salt
75ml/2½fl oz olive oil
200g/7oz fresh young spinach, washed and roughly chopped
100g/3½oz spring onions, roughly chopped
200g/7oz prosciutto, chopped
80g/3oz butter, melted
1 sachet of dried yeast or 30g fresh yeast

For the biga:
2oz/60g flour
60ml/2fl oz lukewarm water
1/2 pack dried, fast acting yeast

Method
1. Combine the biga ingredients until all the lumps have disappeared and let it stand for a few hours at room temperature. Cover and transfer to a fridge overnight. Remove from the fridge 2 hours before commencing the baking.
2. To make the bread, place the flour in a bowl and add the water, yeast and the starter (the biga) and combine a little. Then add the salt, incorporate into the dough and tip in the olive oil. If using, mix in a food processor for ½-1 minute or until you get a clear dough. Otherwise work by hand.
3. Now add the spinach, spring onions and prosciutto. Mix into the dough and put in a lightly greased bowl big enough to let the dough rise threefold in volume. Wrap with cling film, or put the whole bowl into a plastic bag. Wait until the dough has risen.
4. Punch it back and give it another rise. Now sprinkle a little flour onto your worktop and tip the dough carefully onto it. Cut into three and shape each into a ball. Place on a baking sheet and cover gently with clingfilm again. When slightly puffed up, about 30 minutes, put the balls back onto a lightly floured work surface. Dip your fingertips repeatedly in warm melted butter and massage the butter into the ball. As you work the dough, flatten it out and dimple it until it is a flat 3/4in disk with dimples.
5. Put it back onto the greased baking tray. Let it recover and prove for 30 minutes and put it into the oven at 200C/400F/Gas 6 and bake for about 20 minutes or until golden brown.
(For a softer focaccia drizzle more melted butter over the top.)