Preparation:

Sift the flour in a bowl, make a well and add the crumbled yeast, sugar, olive oil and start slowly pouring in 300 g of water while mixing with a fork, working from the middle outwards.

Season with a pinch of salt and knead until the dough is soft and smooth. Make a ball, cover it with a cloth, and leave it to rise for 1 hour.
Blanch the broad beans in salted water, drain and blitz in a blender with a drizzle of olive oil, salt and pepper. Once smooth and creamy, add the finely grated Grana Padano and diced ham and mix well.
Using a rolling pin, roll the dough for the panzerotti on a surface dusted with flour until 4-5 mm thick.

Cut out 10 cm disks with a pastry cutter. Put a spoonful of broad bean purée on each disk; fold the disks in half and seal the edges; place the half-moon shaped panzerotti on a baking tray lined with baking paper.

Brush the panzerotti with oil and bake in a preheated oven at 180°C for 20 minutes, until golden.
Serve warm.