The night before, prepare the pre-dough. Put the yeast in lukewarm water, add the flour and mix without kneading until all the flour has absorbed the water, cover with foil and let rise for 2 hours at room temperature and overnight in the fridge. The next day, put the pre-dough in the mixer, add the flour, yeast, honey, water, and knead until the dough is smooth. Add the salt and oil. Make a few reinforcing folds and let the dough rise covered for 1 hour. After the hour has elapsed, cut the dough in 2 and form two balls that will be left to rest for 20 minutes, then move the two loaves to an oiled round baking tin (8 inches in diameter). With the help of oiled hands, roll out and let rise covered for another 2 hours. At the end of the rising time, bake at 500° F in a convection oven for 15 minutes. Cut the focaccia into 6 wedges and fill with ham, figs cut into wedges and glaze with balsamic vinegar and Parmesan cheese.