Heat a barbecue or grill.
Stretch the dough. Place the dough on the hot barbecue. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Recipe courtesy of David Rocco