Dissolve the yeast in a little lukewarm water.
Put the flour in a bowl with the salt, oil and water. Mix, incorporate the diluted yeast. Knead the dough well, put it in a bowl, cover with a cloth and let it rise for 1 hour in a warm place away from drafts.
Chop the rosemary, incorporate it into the dough, divide it into six balls, place them on a lightly floured baking sheet (or silicone paper). Flatten the balls by hand to form discs.
Sprinkle a few sprigs of rosemary on each. Place in a moderate oven (th.7/8) for 20 minutes. Watch the cooking, the focaccia should be nicely golden.
As soon as they come out of the oven, open the focaccias in two. Spread the base with mascarpone, cover with ham, then the other half of focace.
You can eat them cold at the picnic site or heat them up on the barbecue.
Image source:Bernhard Winkelmann
Recipe source:www.pique-niquer.fr (Hubert's recipes)
