Chef John's Salami Bread
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
39
Spice
45
Sweetness
56
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Generously flour a work surface
2
Flatten out dough to form a rough rectangle
3
Flour top surface and roll out to a 1/4- to 1/2-inch thickness
4
Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them
5
Create 2 single-layer rows, leaving a wider uncovered edge on the other side
6
Spread tomato sauce over salami
7
Generously cover with grated cheese, parsley, and oregano
8
Brush edges of dough with water
9
Begin rolling from the long edge closest to the salami
10
Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go
11
Finish with seam side down
12
Carefully transfer roll to a rimmed baking sheet lined with a silicon mat
13
Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes
14
Preheat oven to 400 degrees F (200 degrees C)
15
Lightly brush top and sides of loaf with olive oil
16
Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart
17
Dust with grated Parmesan cheese
18
Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes
19
Transfer loaf to a cooling rack
20
Cool completely before slicing