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1
Line a baking sheet with parchment paper; drizzle olive oil in a 10-inch springform or round cake-pan; sprinkle with panko or semolina (OPTIONAL); set aside.
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2
FOR DOUGH: whisk water and yeast together in mixing bowl; let stand 2-3 minutes (dissolve the yeast).
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3
Briskly whisk remaining ingredients EXCEPT for the flour--use only 3-4 cups of the flour at this point; mix and then knead with dough hook on lowest speed of mixer for 5-8 minutes, sprinkling in more flour to form a soft dough.
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4
Remove hook, then spray dough with cooking spray; cover mixer with large sheet of plastic wrap (or clean garbage bag); let dough rise 45-60 minutes--doubled in size.
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5
FOR FILLING: mix all ingredients until well blended; set aside.
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6
BACK TO THE DOUGH: turn out doubled-dough onto lightly floured work surface, gently deflate (punch down); pat or roll into a large oblong, about 1/2-inch thick.
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7
If the dough retracts, let it REST for a minute or two.
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8
Then spread filling to within a half-inch of the edges, roll up snugly.
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9
Transfer to prepared pan, shape into a large circle, pinch ends together.
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10
FINISHING TOUCHES: Whisk egg and pinch of sugar and salt in a small bowl; brush on dough, then sprinkle cheese, power, s & p; drizzle with additional olive oil.
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11
Cover loosely with plastic; rise until doubled again, 45-60 minutes.
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12
Preheat the oven to 375.
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13
Bake 20 minutes (set the timer); reduce temp to 350; continue baking another 20-30 minutes (top will be browned, cheese melted).
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14
Cool slightly then cut into pieces.
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15
Dip into soup, chili or stew for ultimate satisfaction!
