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1
Remove the bread dough from the bag it was sold in, and shape it into a ball.
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2
Set it on a lightly oiled cookie sheet and cover with a dish towel.
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3
Let it rise at room temperature for about 1 hour, or til doubled in size.
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4
Preheat the oven to 375.
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5
Pour the oil into a large skillet.
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6
Fling in the onions and peppers, along with a pinch of salt and pepper.
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7
Sizzle over medium-high heat til soft.
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8
Toss in the garlic and cook for 1 minute more.
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9
Crumble in the sausage and cook, chopping and stirring to break up the meat into small pieces.
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10
Once it loses its pink color, slide the pan off the heat.
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11
Drain the cooked mixture in a colander and let it cool down.
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12
Stretch the dough out into a 15-inch square.
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13
Cover with the provolone, leaving a 1-inch border around the edge.
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14
Top with the sausage mixture, followed by the olives and Pecorino Romano.
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15
Wash and dry the basil leaves, chop them, and sprinkle over the stuffing ingredients.
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16
Grab the edge of the dough nearest you with two hands, and fold it up over the filling to the middle of the square.
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17
Flop the newly folded edge nearest you over again, this time three-fourths of the way up the square.
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18
Now reach over and bring the last part of the squarethe part farthest from youtoward you and up onto the top.
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19
Pinch the dough together along the length of the seam and along the edges to seal.
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20
Oil a large jelly roll pan, and carefully flip the loaf onto the pan, seam side down.
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21
Brush the bread with oil and bake for 45 minutes, til golden brown.
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22
Cool for at least 20 minutes, and then cut into 1-inch slices.
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23
Serve warm.
