Mix the dough. Place the wheat flour, yeast, and fine sea salt in a large mixing bowl and stir until evenly combined.

Knead the mixture. Pour in the lukewarm water and olive oil. Knead thoroughly until the ingredients form a smooth, supple, and elastic dough.

Complete the first rise. Cover the bowl and leave the dough in a warm location for approximately 30 minutes, or until it has doubled in volume.

Shape the focaccia. Briefly knead the risen dough to release excess air. Transfer it to a baking sheet lined with parchment paper, then roll or press it into a flat, round shape measuring approximately 28 cm, or 11 inches, across.

Form the characteristic indentations. Lightly flour your fingertips and press them deeply across the entire surface of the dough to create evenly distributed hollows.

Allow a second rise. Leave the shaped dough to rise for an additional 20 minutes.

Prepare the topping. While the dough completes its second rise, coarsely grate the mozzarella if it has not already been shredded.

Add the cheese, ham, and butter. Distribute the mozzarella evenly over the risen dough. Scatter the finely chopped ham across the cheese, then place small pieces of softened herb butter over the surface.

Bake the focaccia. Preheat the oven to 437°F (225°C) using a conventional electric oven setting. Bake for approximately 20 minutes, or until the crust is golden and the cheese is melted and bubbling.

Cool briefly before serving. Remove the focaccia from the oven and allow it to rest for several minutes before slicing.