Flipped rye focaccia with cherry tomatoes, olives and prosciutto

In this upside down version of focaccia, juices and flavors from tomatoes, olives and prosciutto don't have any other place to go but into the bread...

Flipped rye focaccia with cherry tomatoes, olives and prosciutto 
adapted from la Prova del Cuoco and Giallo Zafferano
time: 15 min preparation / 3 hrs inactive / 25 min baking

ingredients
bread 
800 ml (3 1/3 cups) flour; I used 150 g (1 cup) regular flour + 250 g (2 1/3 cups) whole rye flour
12 g (1/2 oz) fresh yeast
5 g (1 teaspoon) sugar
350 ml (1 1/2 cups) tepid water (30C/86F), quantity divided
15 g (2 teaspoons) salt
60 ml (4 Tablespoons) olive oil
extra flour and olive oil for finishing
topping
450 g (1 lb) cherry tomatoes, cut in half
handful black olives, cut in half
1 - 2 prosciutto crudo  slices, torn into pieces
2 teaspoons bread crumbs
28 g (1 oz) Parmesan cheese, grated
1 Tablespoon olive oil
1/2 teaspoon coarse salt 
fresh ground pepper to taste

instructions
In a small bowl, crumble yeast and mix it with sugar and about 50 ml (4-5 Tablespoons) water to dissolve completely (I use my fingers for mixing). In a jar, mix the rest of the water, salt and 4 Tbs. olive oil.

In a bowl of a standing mixer, sift the flour(s). Using your hands, mix in the yeast mix. With the mixer running on "stir" and equipped with a needle attachment, gradually pour in the water mix, checking often if the flour from the bottom of the bowl is getting incorporated.  Knead the dough for 10 minutes (total). Using a plastic scraper, clean the sides of the bowl and form a smooth mass of dough. Covered it with a cotton cloth and place it warm place (f.ex. oven turned off) for at least 2 hours, till it doubles or triples in size. Line a half baking sheet (30/40cm, 11/16inch) with a pice parchment paper (big enough to hang over the sides). 

Prepare topping. Cover lined baking sheet with olive oil, coarse salt and bread crumbs. Arrange tomatoes (open side down), olives and prosciutto pieces in between.

Back to bread. After dough doubles in size in a bowl (2-3 hours), transfer it onto a rolling board covered with some extra flour. The dough will turned out loose. Using a rolling pin and more flour if needed, make a rectangle shape, not too thin. Set it on top of tomatoes on the baking sheet. Cover the sheet with a cotton cloth and let it rise for 30 minutes (optional).

Meanwhile, preheat oven to 230C/425F (fan forced function). Place focaccia the oven for 25 minutes (max). Remove from the oven. Flip the bread (with the sheet) upside down, lift the sheet then the paper. Drop grated Parmesan on top, cut and serve...hot, warm or cold.

notes

• I was particularly excited about prosciutto that normally, when put on top of pizza or focaccia, gets dry and not good and should not be used;
• here, the flavor and the fat was locked into the bread; 
• in the end, the flipped focaccia had a moist, juicy top and a nice, golden bottom;
• Hania first dug out and ate the tomatoes and then the rest...