Ingredients
3 cups of all purpose flour
2 teaspoons of instant yeast
1 teaspoon of salt
1 egg
3/4 cup of milk
1/2 cup of water
3 tablespoons of olive oil
Filling
1 cup of freshly grated parmesan cheese (reserve a few pinches for sprinkling)
1/2 cup of asiago cheese , shredded
1/2 cup of romano cheese, shredded or powdered
6 cloves of garlic, thinly sliced
1 bunch of fresh basil, roughly chopped
1/2 cup of green olives, quartered
1 lb of peppered salami, cut into small 1/2” pieces (feel free to improvise - genoa, soppressata, or mortadella)
In a mixing bowl, combine all the dough ingredients and knead by hand for about 10 minutes until springy, satiny and smooth dough. Use the same process with a mixer and dough hook. Place it in a separate olive oil greased bowl and let it rise for an 1-1/2 hours until its doubled in size.
Preheat the oven to 350 degrees.
Once risen, roll and flatten out the dough into a 18-20” x 8” rectangle about 1/2” thick. Spread with the filling, reserving some cheese to put on top before baking. Roll the dough lengthwise and keep the fillings from spilling out on the sides. Once rolled, take both ends and shape the loaf into an “S” tucking and pinching the loose ends to each underneath the loaf. Using a sharp knife or razor, slice a line like an “S” down the loaf so it slightly splits open.
Let the dough rise for another hour. Sprinkle with the extra cheese.
Bake for 30-45 minutes and if it browning too quickly, tent with foil halfway through the bake. Let it cool properly before serving.
Serve with a nice glass of red!
Enjoy
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