Pour 400ml water into a bowl and add the yeast. Mix with the spoon until dissolved
In a large bowl, mix the flour with the semolina and the salt. Add the dissolved yeast and mix with the wooden spoon. Knead with the spoon until the dough comes off the sides of the bowl
Add the oil and continue to knead, sprinkling with a flour until the dough no longer sticks to the bowl
Turn the dough over on the counter and knead it, dusting with flour until its smooth and elastic. Close the dough on the counter with folds, using your hands, then place in another bowl with extra virgin olive oil. Cover and let it rise for an hour
Once risen, place in the fridge overnight. In the morning get the dough out, letting it come to room temperature
Portion the dough into 4 loaves; transfer them to a baking tray covered with parchment paper, and sprinkle with semolina and let them rise at room temperature for an hour so they can double in size. Heat the oven to 250°C/480°F
Bake the loaves for 15 minutes, then allow to cool for an hour before slicing open.
Fill with the prosciutto, mozzarella, slices tomatoes, rocket and balsamic