Preheat oven to 350 degrees F with a heavy baking sheet on rack in middle. Once oven is warm, remove baking sheet, cover in parchment paper and lay Prosciutto (4 slice), slices flat on paper. Bake for 8 minutes.
Remove prosciutto and place on paper towel to cool. Cover baking sheet with tin foil. Add some Olive Oil (to taste) to baking sheet, and return baking sheet to oven.
Stir together All-Purpose Flour (7 ounce), finely chopped Fresh Rosemary (1 tablespoon), Baking Powder (1/2 teaspoon), Sea Salt Flakes (1 pinch), and Ground Black Pepper (1/2 teaspoon) in a medium bowl.
Make a well in center, then add Water (1/4 cup). and Olive Oil (1 ounce) 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 dough into 2 pieces. Roll out first piece with a floured rolling pin to to approximately 8 x 11 inch. Repeat with second portion of dough.
Once dough is rolled out, lightly brush top with additional oil and sprinkle with sea salt or table salt. Sprinkle with sea salt. Slide rolled out dough onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
While dough is baking, microwave Raspberry Preserves (1/3 cup), until liquid in a microwave safe bowl, approximately 1 and half minutes. Crumble or tear cooled prosciutto into small pieces.
Once flatbread is baked, spread the Goat Cheese (3 ounce), on flatbread and sprinkle crumbled prosciutto and ribbons of Fresh Basil Leaves (12), on top of the cheese. Repeat with second flatbread. Drizzle raspberry preserves on top of your lovely flatbreads. Serve and enjoy!