To make the dough, sprinkle the yeast over the water in a medium bowl and stir in 1 cup of the flour. Set aside in a warm place for 2 hours, or up to overnight. You are essentially creating a sponge or poolish - this slow rise ultimately results in a more complexly flavored dough.

Combine the remaining 2 cups of flour with the salt and stir into the yeast mixture, along with the olive oil, until well combined. Add up to 1/4 cup more water, if needed, to achieve a dough that comes together easily.

Transfer to a lightly floured board and knead for 5 minutes, until the dough feels elastic and smooth. Gather the dough into a ball and place it in a lightly oiled bowl. Cover and set aside in a warm place until doubled in size, which will take about 1 hour.

Preheat the oven to 400°F. Line 2 or 3 baking sheets with parchment and sprinkle with cornmeal or flour.

Gently punch down the dough. Divide it into 2 or 3 balls. Take one and roll out into a loose rectangle shape, about 1/4 inch thick. Transfer to a prepared baking sheet.

Dot the dough using your fingers, making small indents in it. Brush the surface liberally with extra virgin olive oil. Spread one-half or one-third of the ricotta on the surface and scatter with tomatoes and grapes. Sprinkle with rosemary and sea salt to taste, and a few leaves of arugula. Drizzle with a little more olive oil. Repeat with the remaining dough.

Bake until the crust is golden and the topping nicely charred, about 25 minutes. Top with more fresh arugula leaves.

Makes 2 or 3 flatbreads.