1 (12-inch round or square) focaccia, split horizontally 3/4 cup mascarpone cheese or cream cheese 2 tablespoons finely chopped bottled roasted red bell peppers 2 teaspoons snipped fresh rosemary 6 eggs 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon butter 16 slices cooked ham, thinly sliced ***Asiago cheese sauce*** 1 tablespoon butter 1 tablespoon all-purpose flour 1/8 teaspoon salt 1/8 teaspoon black pepper 1 cup half-and-half or light cream 3/4 cup grated asiago cheese snipped fresh rosemary or parsley (optional)
Preheat the broiler. Broil the cut sides of the focaccia until they are toasted. Remove them from the broiler.
In a small bowl, combine the mascarpone cheese, roasted peppers and rosemary.
Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.
Meanwhile, in a medium bowl, whisk together the eggs, water, salt and pepper until they are combined.
In a 10-inch skillet, melt the butter over medium heat.
Pour the egg mixture into the skillet. Cook, without stirring, until the mixture begins to set. Cook for 4 to 5 minutes more or until the eggs are cooked through but still moist, lifting and folding often to assure that the eggs cook evenly. Remove the eggs from the heat; keep them warm.
To assemble the focaccia, broil the cheese-topped wedges or squares for 2 minutes.
Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago cheese sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley.
Asiago cheese sauce: in a small saucepan, melt over medium heat. Stir in flour, salt and pepper. Stir in half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in grated Asiago cheese until melted.