If using fresh apricots, slice them in half and remove the pits. Place them in a saucepan with a sprinkle of sugar over medium heat. Cook for about 10 minutes, stirring occasionally, until the apricots soften and break down into a jam-like consistency.

Heat a skillet over medium heat and add a tablespoon of bacon fat. Slice your focaccia into thick pieces and toast them for about 3-4 minutes on each side until golden brown.

Spread a generous layer of the apricot jam on one slice of focaccia, add a thick layer of soft goat cheese, followed by the savory slices of ham.

Toss fresh rocket (arugula) with lemon juice and a pinch of salt. Pile this peppery rocket on top of the ham and close the sandwich with the second slice of focaccia.

Slice the sandwich into halves or quarters and enjoy warm.