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1
In a large bowl or in the bowl of a heavy-duty electric mixer, sprinkle the yeast over the water and stir.
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2
Let stand until the yeast softens, about 10 minutes.
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3
Stir to dissolve the yeast.
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4
Using a wooden spoon or the paddle blade of the mixer, stir in the oil, salt and pepper.
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5
Gradually beat in enough flour to make a shaggy dough that clears the sides of the bowl.
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6
If kneading by hand, turn out the dough onto a lightly floured work surface.
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7
Knead the dough, adding more flour as needed, until the dough is smooth and elastic, about 10 minutes.
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8
If kneading by machine, change to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes.
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9
If desired, knead on the work surface to check the consistency.
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10
Shape the dough into a ball.
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11
Transfer the dough to a lightly oiled large bowl.
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12
Turn to coat the dough with oil.
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13
Cover tightly with plastic wrap.
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14
Let stand in a warm place until doubled in volume, about 1 hour.
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15
Punch down the dough and shape into a ball.
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16
Return the dough to the bowl, turn to coat with oil, cover and let rise until doubled again, about 45 minutes.
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17
Position a rack in the center of the oven and pre-heat to 400 degrees F. Lightly oil a large baking sheet.
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18
Turn out the dough onto the work surface.
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19
Knead, gradually working in the prosciutto and rosemary.
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20
Flatten the dough into a 12-inch disk.
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21
Starting at a long end, roll up jelly-roll style.
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22
Pinch the seams shut.
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23
Place on a baking sheet, seam side down.
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24
Cover loosely with plastic wrap.
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25
Let rise until doubled in volume, about 30 minutes.
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26
Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread.
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27
Bake until the bread is golden brown and sounds hollow when tapped on the bottom, 35 to 40 minutes.
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28
Cool completely on a wire rack.
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29
If desired, wrap in aluminum foil and store at room temperature up to 8 hours before serving.
