Steps

• Mix the 2 types of flour and set them aside.

  

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

  Add the sugar and 50 g 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 and salami into cubes, and the ham into pieces.

  Set the ricotta to drain.

  

• Clean the mushrooms with a damp cloth, remove the part touching the ground, then cut them into pieces.

  

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

  

• Once browning is complete, add the peas and mushrooms

  

• As you can see, I am using very little oil, but I will use the ham, which, with its fat, will complement the missing oil.

  

• Adjust with salt and pepper, then cover. Let cook for 5 minutes covered and another 5 uncovered, to allow the liquids to be absorbed.

  Let it cool.

  

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

  

• Whether kneading by hand or with a stand mixer, combine all ingredients in a bowl,

  

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

  

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

  

• It must rise for about 2 hours or at least until it doubles, depending on the season

  

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

  

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

  

• Spread 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

  

• in the first, place the filling, well distributed in the center, avoiding overflowing.

  

• 
  Then add the provola pieces, the salami, and finally a layer of ricotta. Then, overlap the other dough disk, remove all the air, and with the help of a pizza cutter, trim the desired shape, round or oval. You can make bread with the leftovers.
  Poke with holes here and there, and use your fingers to create little folds all around the circumference to seal it.
  Brush the surface with beaten egg.

  

• Bake in the oven at 400°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 right out of the oven
  

  

• let it cool slightly and then slice it, the woodland flatbread is ready, bon appétit

  

• Let’s start the dough preparation:

  Mix the 2 types of flour in a bowl, and set them aside.

  

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

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

  Mix for 3 min. at speed 1.

  

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

  

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

  Cover. It must rise for about 2 hours, or at least until it doubles, depending on the season. Meanwhile, you can work on the filling

  

• The first preparation must be done by hand

  Cut the provola and salami into cubes, and the ham into pieces.

  Set the ricotta to drain.

• Clean the mushrooms with a damp cloth, remove the part touching the ground, then cut them into pieces. Set everything aside.

  

• In the meantime, place the onion pieces in the bowl and chop for 10 sec at speed 5. Gather with the spatula and add the olive oil and ham pieces. Sauté everything for 3 min. at 230°F, reverse speed 1, and 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, to allow the liquids to be absorbed.

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

  

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

  With the rolling pin, spread them both out, 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, place the filling, well distributed in the center, avoiding overflowing, then the provola pieces, the salami, and finally a layer of ricotta. Overlap the other dough disk, remove all the air, trim the desired shape, round or oval. Brush with beaten egg.

  

• and bake in the oven at 400°F for about 20/30 minutes. While still hot, brush with extra virgin olive oil.
  

  

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