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1
In the bowl of an electric mixer, combine the water, yeast and sugar; stir to dissolve the sugar and yeast.
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2
Set aside until the yeast is bubbly and foamy, 10 to 15 minutes.
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3
Add the flour, 1 1/2 teaspoons of the salt and 3 tablespoons of the olive oil to the bowl.
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4
Using a dough hook, mix the flour and liquid on low speed until a dough comes together.
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5
Increase the speed to medium and allow the mixer to knead the dough for 5 minutes.
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6
Remove the dough from the bowl and place in a lightly greased bowl covered with a damp kitchen towel (or plastic wrap), to proof until doubled in size, about 2 hours.
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7
Preheat the oven to 450 degrees F.
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8
Punch the dough down and place on a lightly oiled 9 1/2-inch by 13-inch sheet pan.
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9
Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 to 45 minutes.
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10
Using your hands, press the dough so that it fits evenly across the entire pan.
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11
Spread the prosciutto strips evenly over the surface of the dough, then top with the sliced mozzarella.
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12
Sprinkle the chopped tomatoes over the top then drizzle with the remaining 6 tablespoons of olive oil.
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13
Sprinkle the top evenly with basil and the kosher salt and bake until golden brown, about 15 to 17 minutes.
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14
Rotate the focaccia half way through the cook time to ensure even browning.
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15
Remove from the oven and allow to cool for at least 15 minutes before cutting and serving.
