In a bowl, dilute the baker's yeast in the warm water along with the sugar.
Add the flour, fine semolina, salt, and olive oil. Mix until a homogeneous dough is formed; there is no need to knead it heavily.
Cover the dough and let it rest in a warm place for 1 hour, or until it has doubled in volume.
Punch down the dough and transfer it to a work surface. Cut it into 4 equal portions of about 160g each. Shape them into balls, cover, and let them rest for another 20 minutes.
Dust the dough balls with extra semolina or flour and press them out gently to form elongated sandwich shapes. Place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 300°C (570°F) for 7 to 8 minutes until the breads are puffed and slightly charred.
Let the panuozzo cool slightly. Slice them open and fill with stracciatella cheese, arugula, prosciutto, parmesan shavings, and a drizzle of olive oil before serving.
Cook it hands-free.
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