Schiacciata Al Prosciutto

Ingredients:

1 ts Active dry yeast
1/4 ts Salt
2 c Flour, approximately
1 Egg
1/2 c Milk; at room temperature
1/4 c Chopped prosciutto
Freshly ground black pepper
1 tb Oil

Method:

PREHEAT OVEN TO 425F.
Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl.
Stir in 1 tablespoon flour.
Cover bowl with plastic wrap and let sit in a warm place for 1 hour.
Put salt and 1 3/4 cup flour in a large mixing bowl.
Break the egg in a measuring cup and add enough milk to make 2/3 cup.
Add this to the flour, along with yeast mixture.
Mix well, adding more flour if necessary, to make a soft dough.
Add the chopped prosciutto and 5 to 6 grindings of pepper.
Knead briefly.
Oil a 10-inch round pan.
Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch.
Cover and leave in a warm place 30 minutes.
Bake schiacciata 20 minutes, until crust is golden.
Cool on a rack and serve slightly warm or at room temperature.