For the dough, mix the flour and semolina in a bowl and make a hollow in the middle. Mix the yeast with some of the water and pour it into the well. Stir something into the flour with your finger. Add the salt, olive oil and the rest of the water and briefly knead into a yeast dough. It should be a soft, non-sticky batter. Then put this in a bowl where there is enough space to walk. Cover with foil, I always take a fresh garbage bag, and let it rise for about 45 minutes. Then put it in the refrigerator for at least 4 hours. Preferably overnight or for up to 24 hours.
In the morning, take out the bowl and bring the dough to room temperature for about 20 minutes.
During this time, prepare the topping by whisking the eggs, adding the cheese and the ham cut into small pieces. Season to taste with salt and pepper and place the bowl in the refrigerator.
Two baking trays are covered with baking paper. Now divide the dough into four or six equal parts and shape them into a round shape. Choosing the strength you want the floor to be. Place on the baking sheet, cover with a damp cloth and let rise in a warm place for about 30 minutes.
In the meantime, preheat the oven to 230 degrees.
The best thing to do now is to form a small edge in each base. Now, evenly distributed, place the topping on the floor in the middle.
Then bake in the oven for about 15-20 minutes or until they are golden brown in color. Take out and serve for breakfast.
But they also taste chilled, whatever you like. If you don`t want to have semolina in the dough, you can replace the same amount with flour. But then only take about 250 ml of water. It should also be a soft, non-sticky batter.
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