Cut the dough into about 4 to 6 equal sized pieces, shape each into a ball. Let them rest, covered, for about 15 minutes.

Take one ball and knock it down with your fingers, as if you're making a pizza, but this will be much thicker. Repeat with each ball of dough.

Place the dough onto a silicone mat lined (or corn meal/semolina sprinkled) baking tray and drizzle with a little extra virgin olive oil. Use a pastry brush to lightly cover the dough with the oil.

Place the tray in the middle of the preheated oven (when using two trays, switch them half-way through baking). Bake for about 5 minutes then quickly flatten them as they puff up, and return to the oven. Bake another 5 minutes and check them again. Remove from the oven once they are golden brown on top (and underneath). TURN THE OVEN OFF. Place on cooling rack, and allow to cool until you are able to cut them in half without burning your hands.

Spread some burrata on one half of each focaccia, then top with the other part of the bread. Place back into the oven, with the heat off, and allow the burrata to start to melt (just a couple of minutes). Remove from the oven and cut into six equal pieces.

Put the burrata filled focaccia on plates and top each of the 6 pieces with ½ slice of prosciutto and serve immediately.