Roll out the dough that you have already prepared.
Don’t roll it too much, just arrive at 20 cm diameter. Bake for 3-4 minutes in a brick oven, 7-8 minutes in an electric oven, then remove from oven and cut in half using a knife. Lay inside the Focaccia the pecorino and cook for 2-3 minutes more until cheese is melted. At this point fill the Focaccia with the ham and the artichokes. Finally, close and serve with a drizzle of olive oil.