Name: Flatbread Stuffed with Cheese and Prosciutto (_Torta al Testo_ )
Cook time: 45 min
Total time: 2 hr
Yield: Makes 6 (first course) servings
Ingredients: 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast; 2/3 cup warm water (105-115°F), divided; 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons); 3/4 teaspoon salt; 1/2 tablespoon olive oil; 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese; 2 cups baby arugula; 6 thin prosciutto slices

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )John Kernick

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

Cooks' note:

Bread can be cooked (but not stuffed and baked) 2 hours ahead and kept wrapped in a kitchen towel.

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