Flatbread Stuffed with Cheese and Prosciutto (_Torta al Testo_ ) Recipe
This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.
Keywords
- sandwich
- italian
- fontina
- gruyère
- arugula
- prosciutto
- main
- dinner
- nut free
- oven bake
- gourmet
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Ingredients
- 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast
- 2/3 cup warm water (105-115°F), divided
- 9 ounces unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)
- 3/4 teaspoon salt
- 1/2 tablespoon olive oil
- 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese
- 2 cups baby arugula
- 6 thin prosciutto slices
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