- 2 cups grated smoked mozzarella
- 1/2 bunch fresh basil, leaves chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 4 ounces salami, sliced thin
- Extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 teaspoon sea salt, such as Maldon
- 1/4 pint cherry tomatoes, halved
- Citrus Herb Oil, for serving, recipe follows
- Mascarpone Butter, for serving, recipe follows
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
Preheat the oven to 375 degrees F.
When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
Lightly brush a baking tray with oil. Spread out the dough on the oiled countertop with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
Citrus Herb Oil:
- 3 cups blended oil
- 1 cup extra-virgin olive oil
- 2 cloves garlic
- 1 lemon, zested, white removed
- 1 lime, zested, white removed
- 1 orange, zested, white removed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Pinch red pepper flakes
Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed. Makes 4 cups.
- 2 sticks unsalted butter
- 3 ounces mascarpone
Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light. Makes 1 cup.