Scrambled Eggs with Prosciutto and Focaccia

Name: Scrambled Eggs with Prosciutto and Focaccia
Ingredients: Neutral oil, such as avocado or canola, for shallow-frying; 8 paper-thin slices prosciutto; Freshly ground black pepper; 12 large eggs; 4 tablespoons cold unsalted butter, cut into small pieces; 1/4 cup crème fraîche; 1/4 teaspoon red pepper flakes; Kosher salt; 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish; 8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving; 2 1/2 cups (600 g) lukewarm water; 1/2 teaspoon active dry yeast; 2 1/2 teaspoons (15 g) honey; 5 1/3 cups (800 g) all-purpose flour; 2 tablespoons (18 g) kosher salt; 1/4 cup (50 g) extra-virgin olive oil, plus more for the pan; 1 1/2 teaspoons (5 g) kosher salt; 1/3 cup (80 g) lukewarm water; Flaky salt; 2 to 3 tablespoons extra-virgin olive oil