Place the flour, the dry brewer’s yeast, the sugar and the grated scamorza in a bowl. Mix all the ingredients and then drizzle on the extra virgin oil and add the water and salt.

Knead the ingredients some more on a flat surface, working it until it forms a smooth dough. Place it back in the bowl and cover with a cloth.

Leave to rest for about 3 hours. Once it has risen, roll it out into a rectangular form, and lightly sprinkle with flour.

With a pizza-cutter cut horizontal and vertical slices to form squares.

Spread the pesto onto each square using a spoon and add the slices of smoked scamorza cheese. On this pile up the squares of dough to form a little tower.

Grease a loaf pan and insert your little tower into it. Place in a conventional oven at 180°C for about 35/40 minutes.

Once ready and cooled down, remove gently from the loaf pan and dress with the slices of Prosciutto San Daniele and the basil leaves.