Piadina With Parma Ham

Dissolve the yeast in 1/2 cup of warm water with the baking powder. Pour the flour on a counter, make a well in the center, and add the salt, olive oil, and yeast mixture to the well. Using a fork, work the wet ingredients into the flour.

Knead the dough for 5 to 10 minutes, or until smooth and elastic; you may need to add a little flour or water, depending on the texture of the dough (it should be supple and not too dry).
Place the dough in a bowl, cut a cross on the top of it with a sharp knife, and cover it with a cloth or plastic wrap. Set aside at room temperature to rise for 30 minutes.

Finely chop garlic and rosemary together. Add the Parmigiano and pepper.

Cut the dough into 6 pieces and roll each piece out to a thickness of 1/10″ on a lightly floured counter.

Heat a ridged steak pan over a high heat. Cook one piadina at a time, turning once, about 3 to 4 minutes per side. While it is still hot, split it in half horizontally, stuff with a little of the filling and a slice or two of Parma Ham, and serve immediately.