For the Focaccia:
1. In a container, mix lukewarm water, yeast, honey and olive oil. Leave the yeast active for 5 to 10 minutes.
2. In a large bowl, combine flour and salt.
3. When the yeast is activated, mix the mixture using a spatula until you obtain a homogeneous and moist dough.
4. In another bowl, lubricate the walls with a drizzle of olive oil and place your dough there.
5. Cover with plastic wrap and let the dough rise in a warm place for 30 minutes.
6. After 30 minutes, fold the dough over itself, cover and let the dough rise for another 30 minutes.
7. Transfer the dough to a deep baking pan previously oiled, cover and leave to rise for at least 1 hour / 1 hour 30 minutes.
8. Preheat the oven to 400°F.
9. When the dough is ready, drizzle some olive oil on top and tap the dough lightly to create small holes.
10. Place cherry tomatoes in certain holes, sprinkle with rosemary and fleur de sel.
11. Place the focaccia in the oven for 25 minutes or until the top is golden brown.
12. Remove from oven and let cool.

For the Sandwich:
1. In a bowl, mix two handfuls of arugula
2. Add the olive oil to the lemon and the balsamic vinegar to the apricots. Mix well. Season to taste.
3. Cut the focaccia lengthwise.
4. Spread pesto on the bottom portion.
5. Add the salami and prosciutto.
6. Add the arugula salad
7. Open the burrata and spread it over the entire sandwich
8. Add a drizzle of dark herb balsamic vinegar

Enjoy your food ! :)