Place the forcaccia on a baking tray and put in the oven for 5- 8mins to warm up, then remove. Spoon a layer of pesto over all of the focaccia breads.
Remove the mozzarella and drain on some kitchen roll to soak up excess liquid, then tear and scatter onto the focaccia, followed by the rocket leaves. Gently remove each slice of Parma ham and fold this loosely over the top of the focaccia. Finish off by tearing up some basil leaves to go on top, and finish with some black pepper.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.