Combine olive oil, water, egg, sugar, salt, herbs, and yeast in a bread machine.

Add flour and start the dough setting.

If the dough is too sticky, add flour by tablespoons until the correct consistency is reached.

After the first rising, remove the dough from the bread machine and punch it down.

Cover the dough on a lightly floured board and let it rest for 5-10 minutes.

Spray a 9x13x2 pan with Pam or brush with olive oil.

Briefly knead the dough and spread it into the pan, using your hands to achieve a bumpy texture.

Form a low ridge around the edge of the dough.

Push the dough into the corners.

Brush the surface with olive oil.

Combine tomato paste and spaghetti sauce.

Spread the sauce on the dough.

Combine prosciutto, mozzarella cheese, green onion, and garlic.

Spread the mixture evenly over the sauce and press gently into the dough.

Cover and let rise until doubled.

Preheat oven to 375°F.

Bake for 25 minutes.

Slide the focaccia out of the pan onto a cutting board.

Cut into small pieces for appetizers or large wedges for dinner.