Puccia

In a bowl, mix the 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 form and transfer it to a baking sheet lined with parchment paper.

Bake in a preheated oven at 430°F (220°C) for 15 minutes, until the surface is golden.

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

Fill with prosciutto crudo, fresh mozzarella, tomato slices, and arugula.

Serve immediately, still warm.