In a large bowl add the yeast and warm water and whisk until combined. Allow to sit for 5-10 minutes for the yeast to foam and bubble. If the yeast does not foam, your water may be too hot, too cold, or the yeast may be expired.

Add in the flour, salt and caster sugar and mix well with a wooden spoon until it is incorporated well. The dough will be wet and sticky, but this is perfect for a no-knead focaccia base.

In a separate bowl, coat the inside with 4 tbsp of extra virgin olive oil, making sure the bottom and the sides of the bowl are completely covered. Transfer the dough to the oiled bowl and give it a gentle turn so that the dough is covered in oil, cover with plastic wrap and place in a warm place for 2-3 hours, allowing it to double in size.

Grease a baking pan with butter, lightly coat your hands with a little olive oil and carefully transfer the focaccia dough to the baking pan. Using your hands to carefully stretch out the dough, stretching it out to the sides. Cover with plastic wrap or towel and place in a warm spot for 30 minutes, allowing it to puff up.

Preheat the oven to 200c. Remove the plastic wrap and drizzle the remaining extra virgin olive oil over the top. Oil your hands with a little more olive oil and gently dimple the dough with your fingers. Spread sliced potato (uncooked) and buffalo mozzarella over the dough and top with truffle mixture (oil + paste) and a sprinkle of rosemary, then place into the oven to bake for 20-25 minutes, or until the top of the focaccia is nice and golden and the edges are nice and crispy.

Spread prosciutto and more buffalo mozzarella across the top of the focaccia and place back into the oven for 5 minutes.

Remove from oven and allow to cool before transferring to a wooden board and slicing.