In the work bowl of an electric mixer, whisk the yeast into the warm water and let the mixture stand for about 10 minutes, or until a gentle foam blooms across the surface. The water must be under 120° F or it will kill the yeast.
Whisk in 1/4 cup olive oil and add the flour and ½ teaspoon of the salt. Using the mixer’s dough hook or paddle stir on low speed until the flour is combined. Increase the speed to medium and knead the dough for 7-8 minutes, until the dough is still sticky to the touch but stays on the dough hook in one piece.
Lightly oil a large bowl and scoop the dough into it. Cover with plastic and chill for a minimum of 2 hours or overnight. The dough should double in volume.
About 2 hours before baking, place 2 tablespoons extra-virgin olive oil and the dough on a heavy baking sheet and cover it with plastic. Let it rest and rise again for 1 ½ hours at room temperature.
Preheat oven to 375° F.
Press the dough onto the baking sheet using your hands to stretch and pull it into the corners – into a flat 10 to 12-inch rectangle. Make dimples in the dough with your fingertips which creates little pockets for the oil and dried herbs to collect in and brush the dough with the remaining 2 tablespoons extra-virgin olive oil. Sprinkle the dried herbs evenly over the dough and then sprinkle the whole bread with the remaining ½ teaspoon of salt.
Let the dough rest for at least 20-30 more minutes, uncovered and at room temperature. Bake for 15 minutes, until golden on the edges and cooked all the way through in the center.
To make the vinaigrette:
Put garlic, Dijon mustard, lemon juice, vinegar, Peju Roasted Garlic Grapeseed Oil, salt and pepper in a bowl and whisk until thick. Toss with arugula.
Cut flatbread into pieces, spread with fig jam, a piece of prosciutto, and a shave of pecorino. Top with bit of arugula salad and serve. Make extras as they will be devoured as fast as you can make them!