Add the honey and crumbled yeast to the warm water. I used an immersion frother to blend it until smooth, but you can just mix well. In a large bowl, add the sifted flours. Pour the yeast mixture into the center of the flours and let it sit for 5 minutes.

When bubbles start to form, the yeast is activating. Begin mixing the dough with a fork, gradually incorporating the flour to make a batter. Once about 60% of the flour is mixed in, add the olive oil and salt, then continue mixing in the rest of the flour.

When the dough becomes too stiff for the fork, knead it by hand for a bit, folding it over itself. Shape it into a ball and let it rest for 5 minutes, covered with the bowl you used for mixing. Prepare the seeds. (You can use a stand mixer up to this point if you prefer.)

Stretch the dough out with your hands and sprinkle the seed mix over it. Roll it up so the seeds are incorporated, then knead briefly until the seeds are distributed throughout. Let it rest for another 5 minutes, then fold it a few more times until the dough is almost smooth. Place it back in the bowl with a little olive oil, cover with plastic wrap, and let it rise in the oven with the light on for about 2 hours, until nearly tripled in size.

After 2 hours, line a round baking pan with parchment paper. The dough is ready to work with—place it on a surface dusted with semolina flour and divide it in half to make two ropes.

Stretch each rope by holding the center and gently pulling outward, tapping them on the work surface—they’ll lengthen easily. Avoid the usual rolling motion with your hands to keep the dough airy. Make each rope about 28 inches (70 cm) long. Braid the two ropes together without pressing them, then form a circle in the pan as shown in the photo.

Make a brine by mixing water, olive oil, and salt, like the traditional Ligurian focaccia brine. Brush it over the braid and, if you like, sprinkle with sesame seeds. Cover with the same plastic wrap and a damp towel, and let rise for another hour. About 10 minutes before the rise is done, preheat the oven to 435°F (225°C). Dust the top with semolina flour for a rustic touch and spray with olive oil. Bake in the center of the oven for 25–30 minutes.

Cool on a wire rack to keep the crust crisp. Carefully slice the braid in half horizontally so you can fill it. Start with the arugula.

I filled half with provolone and roast beef, and the other half with prosciutto and shaved Parmesan.

Close the braid carefully so you don’t break the top. Now you’re ready to impress your guests—or bring it along if you’re visiting someone!