Schiacciata ripiena, filled two ways

Mix two cups of bread flour, one cup of lukewarm water and half a teaspoon of instant yeast until sticky.

Cover with plastic wrap and refrigerate at least 12 hours and no more than 48 hours.

Put the poolish in a mixing bowl with lukewarm water and work it with a wooden spoon to a slurry batter.

Add the olive oil, six cups of bread flour and the kosher salt. Mix to a shaggy ball, cover and rest 20 to 30 minutes.

Combine the 'nduja with the mascarpone until the spread is even and creamy.

Pull one edge of the dough, wiggle it and throw it to the opposite side of the bowl. Work around the bowl one flap at a time, then rest 20 to 30 minutes.

Cut the zucchini into long spears. Oil a cast iron grill and grill the spears until marked on all sides.

Whisk the red wine vinegar, salt, pepper, red pepper flakes, olive oil and sugar. Taste, adjust, then turn the grilled zucchini through it and leave to cool.

Repeat the flap and slap in a 360 degree pattern, then rest another 30 minutes.

Roast the porchetta about an hour, alternating between 425F for a sear and 300F to cook through, until crisp. Rest to room temperature or colder.

Pound the garlic cloves with salt in a mortar to a sticky paste.

Add the basil leaves in additions and pound to a paste, then work in the pistachios and the grated Parmesan.

Mix in half a cup of olive oil to bring the pesto together. Adjust for salt.

Grease a sheet tray with olive oil and spread the dough out on it. Proof.

Sprinkle with sea salt, drizzle with olive oil and bake at 450F for 20 to 25 minutes.

Slice the cooled porchetta thin by hand.

Tear open burrata balls, squeeze out the stracciatella, tear the shells and mix in cream.

Cut the baked bread horizontally in half.

Spread the 'nduja cream over one half of the base and the pesto over the other.

Layer the marinated zucchini then the sliced porchetta on the 'nduja side.

Layer mortadella on the pesto side, then the stracciatella and crushed pistachios.

Add arugula to the porchetta side, close with the top half of the bread and cut into slices.