Olive Salami Bread Recipes

CHEF JOHN'S SALAMI BREAD

Steps:

• 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.

OLIVE-SALAMI BREAD

Steps:

• Heat oven to 375ºF.
• Pat dough into 8-inch round on lightly floured surface. Reserve 2 Tbsp. olives for later use; sprinkle remaining olives over dough. Top with cheese and salami.
• Roll up dough tightly; place, seam side down, on parchment-covered baking sheet. Press reserved olives evenly into dough.
• Bake 35 min. or until golden brown. Cool 5 min. on baking sheet. Transfer bread to wire rack; cool completely before slicing to serve.

THE BA MUFFULETTA

Steps:

• Make the olive salad:
• Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.
• To assemble:
• Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1-3 hours before cutting into wedges to serve.
• Do Ahead
• Olive salad can be made 1 day ahead. Cover and chill.

SAUSAGE CHEESE OLIVE LOAVES

Steps:

• Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled. , Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside. , Roll each loaf into a 17x9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal. , Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer.

NO-KNEAD SALAMI BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.