Make the dough - place mushrooms in a bowl and cover with boiling water for 20 minutes. Roughly Chop. Mix with the flour, yeast, Parmigiano and a pinch of salt. Add the truffle oil and 200ml warm water. Mix to a soft dough. Turn out and knead for 5-10 minutes until smooth and elastic.
Cover with cling-film and leave for 1 hour until double in size.
Preheat oven to 200C. Lightly oil base and sides of 23cm round spring-form tin. Cut the dough in half and place 1 half in the tin. Scatter over half the prosciutto and half the artichokes. Place the second half of dough on the top.
Pierce all over with a fork and scatter over the remaining meat and artichokes. Dot with teaspoons of Ricotta, drizzle a little artichoke oil over the top, season well and top with olives. Cover and leave to rise again for 30 minutes or so.
Bake for 40 minutes until risen and golden.
http://www.slashfood.com/2006/07/13/picnic-bread-prosciutto-and-artichoke-schiacciata/
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