Homemade Panuozzo: The Ultimate Italian Pizza Sandwich

In a large mixing bowl, combine the bread flour, yeast, and a generous pinch of salt. Create a well in the center and pour in 175ml of warm water and the olive oil. Stir with a wooden spoon until a soft, slightly wet dough forms.

Transfer the dough onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic. Divide the dough into four equal balls and arrange them on a floured tray with space to expand. Cover with a clean kitchen towel and let proof in a warm spot for 40-60 minutes, or until doubled in size.

Preheat your oven to 240°C (220°C fan/Gas 8) and place a baking tray inside to heat up. On a floured surface, roll each dough ball into a long baguette shape (about 22-25cm). Carefully place the sticks onto the preheated hot tray and bake for 10-12 minutes until puffed and golden brown. Let the bread cool slightly before handling.

To assemble, slice the bread open lengthwise along one side. Neatly layer the sliced tomato, ham, mozzarella, and rocket inside. In a small bowl, mix the pesto with a drizzle of olive oil, pour it over the fillings, and serve.