Flatbread with Smoked Mozzarella, Lardo, Honey and Walnuts

Method

1. In a bowl, combine 150g flour, 75g water (room temperature), and 2g yeast. Mix lightly, then add 30g olive oil and 3g salt. Knead until smooth and homogeneous.
2. Form a ball, place in a bowl, cover with plastic wrap, and let rest for 1 hour in a dry place away from the fridge.
3. Dust a work surface with flour. Roll out the dough to about 2 mm thickness using a rolling pin.
4. Cut the dough into rounds using a pastry cutter or knife. Gather the scraps, re-knead, and roll out again for additional pieces.
5. Place the discs on a baking sheet lined with parchment paper. Brush each disc lightly with olive oil.
6. Bake in a preheated oven at maximum temperature (230°C / 450°F) for 5–6 minutes until puffed and golden brown. If extra crispiness is desired, finish under the grill for a few seconds.
7. Remove from the oven and, while still hot, cut each flatbread in half horizontally using a serrated knife.
8. Open the smoked mozzarella slices (sottilette fumé) and place 3 slices on each cut side of the flatbread (total 6 slices per sandwich).
9. Place slices of lardo di Colonnata on a baking sheet and heat in the hot oven for about 30 seconds until translucent and fragrant.
10. Place the lardo on one half of the flatbread over the melted cheese.
11. Sprinkle with flaky salt, add toasted walnuts, drizzle with honey, and top with fresh valeriana leaves.
12. Close the sandwich with the other half. Serve immediately.