Puccia

In a bowl, mix the plain flour, active dry yeast, and salt.

Add the lukewarm water and start kneading.

Add the extra virgin olive oil and continue kneading until you get a smooth and homogeneous dough.

Cover the dough and let it rise for about 1 hour, until it doubles in size.

Shape the dough into a round loaf and transfer it onto a baking tray lined with baking paper.

Bake in a preheated oven at 220°C for 15 minutes, until the surface is golden.

Let the puccia cool slightly, then cut it in half.

Fill with cured ham, fresh mozzarella, tomato slices, and rocket.

Serve immediately, still warm.