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1
Mix the flours together and place aside. In the bowl of a stand mixer, add the water, salt, syrup, olive oil, and yeast. Whisk ingredients and let sit for 2-3 minutes. Add the flour mixture and with the paddle attachment attached, mix the ingredients until they come together into a ball. Swap out the paddle attachment for the dough hook and continue to mix on low speed until the dough comes together, about 7 minutes. If dough is dry, add up to 4 tablespoons of water.
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2
Increase the speed to medium-low and continue to mix until the dough is smooth and clears the sides of the bowl. If dough is too tacky, sprinkle with a little more flour.
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3
Grease a large bowl with some olive oil. Remove dough from mixer bowl and shape into a round, then place into the oiled bowl. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
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4
Remove plastic wrap and punch down the dough. Place dough onto a cutting board and with a knife or bench knife divide into 2 equal pieces. Shape into a ball and set onto a rimmed baking sheet and cover with a damp towel. Let dough rise at room temperature until it doubles, around 1 1/2 hours.
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5
While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
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6
Preheat oven to 450 degrees. On a lightly floured surface, roll each of the dough balls out to about 1/8th inch thick circle or rectangle. Place on a sheet pan or pizza stone, drizzle with olive oil and par bake until golden, 10 to 15 minutes.
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7
After bread has par-baked, remove from oven and divide toppings amongst the two. Add the manchego cheese, dates, balsamic onions, pepper flakes, rosemary, prosciutto and sprinkle a little more cheese on top. Return to oven and bake until cheese has melted. Sprinkle a pinch of kosher salt, a few cracks of fresh black pepper and fresh rosemary at the end.
