Description
What started out as a frustrating attempt to test some pizza dough, turned into what we’re calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.
Ingredients
- 1 (14 ounce) package prepared unbaked pizza dough
- 8 slices salami, or more to form 2 rows
- ¼ cup tomato sauce, or other crushed tomato product
- ½ cup freshly grated Parmigiano-Reggiano cheese, or more to cover
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2 teaspoons olive oil, or as needed
Instructions
- Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
- Leaving an inch or so of the long edge uncovered
- arrange salami slices in a single row without overlapping them. Create 2 single-layer rows
- leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese
- parsley
- and oregano. Brush edges of dough with water.
- Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise
- pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled
- 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf
- about 2 inches apart. Dust with grated Parmesan cheese.
- Bake in preheated oven on center rack until nicely browned and cooked through
- 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.
Prep Time: 1 min
Cook Time: 25 mins
Total Time: 1 hr 56 mins
Servings: 6