4 cups bread flour
1/2 cup lukewarm water (105 to 115 degrees F)
One .25-ounce package dry active yeast (2 1/4 teaspoons)
1 1/2 teaspoons salt
3/4 cup cold water
1/4 cup olive oil, plus more for bowl
Semolina flour, for dusting
Extra-virgin olive oil, for drizzling
Sea salt
8 ounces bresaola
8 ounces mortadella
4 ounces baby arugula, cleaned
4 ounces semi-aged Pecorino Toscano
4 ounces aged Pecorino Toscano
1 package Stracchino cheese
Assorted jams and honey, such as apricot jam or local honey, for serving
Assorted jams and honey, such as apricot jam or local honey, for serving
Assorted fruit, such as pears, figs or whatever tree fruit is in season
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