In the bowl of your standing mixer, place the water, yeast, and sugar and combine for 1 minute.

Add both the flours and let it mix for two minutes.

Now add the salt and combine for a further 2 minutes.

Let the dough rise in the mixing bowl covered with cling film for 2 hours.

When it has risen, pour the dough onto a work surface dusted with semolina flour and knead quickly.

Divide the dough into two parts and shape them (with your hands) into 2 square loaves.

Let them rise for an hour.

In the meantime sautée the broccoli in a pan with the tomatoes and sausage for 15-20 minutes.

Roll out one loaf thinly with a rolling pin and place it on a baking sheet lined with parchment paper.

Brush the entire surface of the dough with oil, then cover the entire surface with 2 layers of very thinly sliced, peeled potatoes, sprinkle with salt, then add the broccoli mix so it covers the potatoes. Finally, add the cubed cheese everywhere.

Roll out the second loaf of dough with a rolling pin and cover all the cheese, sealing the edges well with a fork.

Poke holes all over the surface of the dough with a fork and brush with a little oil.

Bake in a preheated ventilated oven at 240°C (464°F) on the lowest rack for 20 minutes, then lower the temperature to 180°C (356°F), move the baking sheet to the highest rack in the oven, and bake for 20-30 minutes (check for browning).

Remove from the oven and serve very hot.