Olive Salami Bread Recipes

SALAMI BREAD OR STROMBOLI

Steps:

• Preheat oven to 425 degrees.
• Cover a cookie sheet with aluminum foil.
• Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
• Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
• Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
• Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
• It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
• Bake for 35-45 minutes or until a deep golden brown.
• There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
• Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.

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.