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 50 grams 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, and 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 olive oil, chopped onion, and ham pieces. Brown everything for a few minutes.

  

• Once browned, add the peas and mushrooms

  

• As you have seen, I am using very little oil, but the ham, with its fat, will make up for the missing grease.

  

• Adjust with salt and pepper and cover. Let it cook for 5 minutes covered and another 5 uncovered, so the liquids are absorbed.

  Let it cool down

  

• Now the starter is ready, and it’s time to knead.

  

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

  

• You will see the dough is ready when it appears completely detached from the mixing 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, this will depend on the season

  

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

  

• Transfer it onto a floured pastry board and divide it into 2 parts.

  

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

  

• Place the filling in the center of the first one, spread it well, avoiding spilling.

  

• 
  Then the diced provola, salami, and finally a layer of ricotta. Then, overlap the other dough disk, push out all the air, and with a pizza cutter, shape it to your desired shape, round or oval. You can use the leftovers to make bread.
  Pierce here and there, and with your fingers make small folds around the perimeter to seal it.
  Brush the surface with the beaten egg.

  

• Bake in the oven at 392°F 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 fresh out of the oven
  

  

• let it cool slightly and then slice it, the Woodcutter’s 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 98.6°F speed 1

  After time add the sugar and 50 grams of the flour mixture.

  Mix 3 min. at speed 1.

  

• You will see the dough is ready when it appears completely detached from the mixing 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, this will depend on the season. In the meantime, you can focus on the filling

  

• The first preparation should be done by hand

  Cut the provola cheese and salami into cubes, and 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.

  

• In the meantime, put the chopped onion in the bowl and chop for 10 sec speed 5. Gather with the spatula and add the extra virgin olive oil and ham pieces. Brown everything for 3 min. at 230°F reverse speed 1, then add the peas and mushrooms.
  Adjust with salt and pepper and cover with the measuring cup.

  

• Let it cook for 5 minutes at 212°F reverse speed 1, then another 5 minutes with the basket instead of the measuring cup at 212°F reverse speed 1, so that the liquids are absorbed.

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

  

• After the time has elapsed, transfer the dough onto a floured pastry board and divide it into 2 parts.

  Roll out both giving them the shape you prefer, round or oval, the important thing is that both are as similar as possible, and the thickness should be very thin

  

• Place the filling in the center of the first one, spread it well, avoiding spilling, then the diced provola, salami, and finally a layer of ricotta. Overlap the other dough disk, push out all the air, shape it to your desired shape, round or oval. Brush with the beaten egg.

  

• bake in the oven at 392°F for about 20/30 minutes. When it’s still hot, brush with extra virgin olive oil.
  

  

• Here it is fresh out of the oven let it cool slightly and then slice it.