Scrambled Eggs with Prosciutto and Focaccia

Ingredients

• Neutral oil, such as avocado or canola, for shallow-frying
• 8 paper-thin slices prosciutto
• Freshly ground black pepper
• 12 large eggs
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup crème fraîche
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
• 2 1/2 cups (600 g) lukewarm water
• 1/2 teaspoon active dry yeast
• 2 1/2 teaspoons (15 g) honey
• 5 1/3 cups (800 g) all-purpose flour
• 2 tablespoons (18 g) kosher salt
• 1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
• 1 1/2 teaspoons (5 g) kosher salt
• 1/3 cup (80 g) lukewarm water
• Flaky salt
• 2 to 3 tablespoons extra-virgin olive oil

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