Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

Name: Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )
Total time: 2 h 13 min
Yield: 4 servings
Ingredients: ¼ ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast; ⅔ cup warm water (105-115°F), divided; 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons); ¾ teaspoon salt; ½ tablespoon olive oil; ¼ pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese; 2 cups baby arugula; 6 slices thin prosciutto slices

A delicious Italian flatbread that's filled with melted cheese, peppery arugula, and thin slices of prosciutto. The homemade bread is first cooked on a griddle, then split and stuffed before being baked until crispy and golden.

4 servings

2 hr 13 min

Published October 4, 2025

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Ingredients

•¼ ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast
•⅔ cup warm water (105-115°F), divided
•9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)
•¾ teaspoon salt
•½ tablespoon olive oil
•¼ pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese
•2 cups baby arugula
•6 slices thin prosciutto slices

Cooking Instructions

1.
Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
5 min
2.
Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough.
5 min
3.
Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes.
10 min
4.
Put dough in cleaned large bowl and cover bowl. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
60 min
5.
Punch down dough and divide into 2 pieces. Form each piece into a ball and let stand, covered, 10 minutes.
10 min
6.
Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue).
5 min
7.
Preheat oven to 400F with rack in middle.
10 min
8.
Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling.
15 min
9.
When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves.
5 min
10.
Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. Cut into wedges and serve warm.
8 min

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

4 servings

2 hr 13 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast

•⅔ cup warm water (105-115°F), divided

•9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)

•¾ teaspoon salt

•½ tablespoon olive oil

•¼ pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese

•2 cups baby arugula

•6 slices thin prosciutto slices

Cooking Instructions

Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

5 min

Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough.

5 min

Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes.

10 min

Put dough in cleaned large bowl and cover bowl. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.

60 min

Punch down dough and divide into 2 pieces. Form each piece into a ball and let stand, covered, 10 minutes.

10 min

Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue).

5 min

Preheat oven to 400F with rack in middle.

10 min

Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling.

15 min

When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves.

5 min

10.

Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. Cut into wedges and serve warm.

8 min