Steps

• Mix the 2 flours and set them aside.

  

• In a small bowl, dissolve the yeast with half of the lukewarm water you have available.

  Add the sugar and 50g of the flour mixture.

  

• Mix well and…

  Cover with plastic wrap and wait for about 30 minutes. In the meantime, prepare the filling.

  

• Cut the provola cheese and salami into cubes, while chopping the ham into pieces.

  Drain the ricotta.

  

• Clean the mushrooms with a damp cloth, remove the part that touches the soil, then cut them into pieces.

  

• Put everything aside. Meanwhile, in a pan, put the extra virgin olive oil, chopped onion, and ham pieces. Sauté everything for a few minutes.

  

• Once browning is completed, add the peas and mushrooms

  

• As you can see, I’m using very little oil, but I’ll use the ham which, with its fat, will supplement the missing oil.

  

• Season with salt and pepper and cover. Cook for 5 minutes covered and another 5 uncovered, so the liquids are absorbed.

  Let it cool

  

• Now the starter is ready, and we just need to knead.

  

• Whether you knead by hand or in a stand mixer, add all the ingredients to the bowl,

  

• You will know the dough is ready when it appears completely detached from the mixer bowl, or from the bowl or your hands if kneading by hand.

  

• At this point, with oiled hands, form a regular ball, place it in a rather large bowl, make cross cuts, and cover

  

• It should rise for about 2 hours, or at least until doubled, which will depend on the season

  

• After the rising time, the dough will appear like this.

  

• Transfer it to the floured work surface, and divide it into 2 parts.

  

• Stretch the dough giving it a round or oval shape, the important thing is that they are as similar as possible, and the thickness should be very thin

  

• In the first one, put the filling, well distributed in the center, avoiding overflow.

  

• 
  Then the provola pieces, the salami, and finally a layer of ricotta. Then, overlap the other dough disc, push out all the air, and with the help of a pizza cutter, refine the shape you desire, round or oval. With the leftovers, you can make bread.
  Poke here and there, and with your fingers, make small pleats all around the circumference to close it.
  Brush the surface with beaten egg.

  

• Bake in the oven at 392°F (200°C) for about 20/30 minutes.

  

• Take it out of the oven, and while it’s still hot, brush with extra virgin olive oil.
  Here it is just baked
  

  

• Let it cool slightly and then cut it into slices, the woodland flatbread is ready, enjoy your meal

  

• Let’s start preparing the dough:

  Mix the 2 flours in a bowl, and set them aside.

  

• In the bowl, dissolve the yeast with half of the water for 3 min. at 98°F (37°C) speed 1

  After the time, add the sugar and 50g of the flour mixture.

  Mix 3 min. at speed 1.

  

• You will know the dough is ready when it appears completely detached from the mixer bowl, or from the bowl or your hands if kneading by hand.
  
  

  

• At this point, with oiled hands, form a regular ball, place it in a rather large bowl, make cross cuts, and..

  Cover. It should rise for about 2 hours, or at least until doubled, which will depend on the season. In the meantime, you can attend to the filling

  

• The first preparation is to be done by hand

  Cut the provola cheese and salami into cubes, while chopping the ham into pieces.

  Drain the ricotta.

  

• Clean the mushrooms with a damp cloth, remove the part that touches the soil, then cut them into pieces. Put everything aside.

  

• Meanwhile, put the onion pieces in the bowl and chop for 10 sec at speed 5. Gather with the spatula and add the extra virgin olive oil and ham pieces. Sauté everything for 3 min. at 230°F (110°C) reverse speed 1, add the peas and mushrooms.
  Season with salt and pepper and cover with the measuring cup.

  

• Cook for 5 minutes at 212°F (100°C) reverse speed 1, then another 5 minutes with the basket instead of the measuring cup at 212°F (100°C) reverse speed 1, so the liquids are absorbed.

  Let cool in a baking dish, and proceed with the dough.

  

• After the time, transfer the dough to the floured work surface, and divide it into 2 parts.

  With the rolling pin, stretch both giving the shape you prefer, round or oval, the important thing is that they are as similar as possible, and the thickness should be very thin

  

• In the first, put the filling, well distributed in the center, avoiding overflow, then the provola pieces, the salami, and finally a layer of ricotta. Overlap the other dough disc, push out all the air, refine the shape you desire, round or oval. Brush with beaten egg.

  

• and bake in the oven at 392°F (200°C) for about 20/30 minutes. While still hot, brush with extra virgin olive oil.
  

  

• Here it is just baked, let it cool slightly and then slice.