Rosemary Flatbread with Goat Cheese and Prosciutto

Preheat oven to 350 degrees F (180 degrees C) with a heavy baking sheet on rack in middle.

Once the oven is warm, remove the baking sheet, cover in parchment paper, and lay the Prosciutto (4 slices) flat on the paper. Bake for 8 minutes.

Remove the prosciutto and place it on a paper towel to cool. Cover the baking sheet with aluminum foil. Add some Olive Oil (as needed) to the baking sheet, and return the baking sheet to the oven.

Stir together the All-Purpose Flour (1 2/3 cups), Fresh Rosemary (1 Tbsp), Baking Powder (1/2 tsp), Sea Salt Flakes (1 pinch), and Ground Black Pepper (1/2 tsp) in a medium bowl.

Make a well in the center, then add Water (4 Tbsp) and Olive Oil (1 fl oz) and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a floured work surface 4 or 5 times.

Divide the dough into 2 pieces. Roll out the first piece with a floured rolling pin to approximately 8x11 inches. Repeat with the second portion of the dough.

Once the dough is rolled out, lightly brush the top with additional oil and sprinkle with sea salt or table salt. Sprinkle with sea salt. Slide the rolled out dough onto a preheated baking sheet and bake until pale golden and browned in spots, 8-10 minutes.

While the dough is baking, heat the Raspberry Preserves (1/3 cup) until the liquid is in a microwave oven for approximately 1:30 minutes. Crumble or tear the cooled prosciutto into small pieces.

Once the flatbread is baked, spread the Goat Cheese (1/3 cup) and sprinkle crumbled prosciutto and ribbons of Fresh Basil Leaves (12) on top of the cheese. Repeat with the second flatbread. Drizzle the raspberry preserves on top of your lovely flatbreads and serve.