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1
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil.
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2
Put in a stand mixer with the dough hook attachment.
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3
Mix on speed 1, or low speed, for 5 minutes.
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4
Add the flour and continue mixing for an additional 5 minutes.
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5
Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes.
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6
Add the salt until incorporated.
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7
Add 1 tablespoon oil at the end of the 5 minutes.
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8
Transfer the mixture to a large hotel pan greased with oil.
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9
If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size.
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10
Put a little oil on top as well, about 2 tablespoons.
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11
Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours.
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12
The dough will double in size.
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13
Preheat the oven to 375 degrees F.
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14
When ready, transfer the dough to an oiled table or flat surface.
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15
Form into a log to make it easier to portion, and cut into two equal pieces.
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16
Cover with plastic so it doesn't dry out.
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17
Let sit for 5 to 10 minutes.
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18
Lightly brush a baking tray with oil.
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19
Spread out the dough on the oiled countertop with the palms of your hands, don't use your fingertips.
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20
It should be even all the way around, with no fat edges.
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21
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami.
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22
Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty.
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23
Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides.
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24
Transfer to the oiled tray.
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25
Rub a little oil on top.
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26
Repeat with the second portion of dough.
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27
Put the rosemary, sea salt and tomatoes on top.
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28
Cover the tray with plastic and let sit for 15 minutes to rest.
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29
When ready, put a pan of ice in the oven for 5 minutes.
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30
Remove.
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31
Place the tray in the oven and bake for a total of 45 minutes.
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32
After 20 minutes, turn 180 degrees.
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33
Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
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34
Transfer to a new baking sheet lined with parchment.
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35
Allow the loaves to cool.
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36
Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
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37
Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot.
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38
Slowly bring up the heat.
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39
When the oil is warm, take off the heat and cover.
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40
Allow to cool with everything in the oil.
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41
Strain as needed.
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42
Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment.
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43
Mix until well combined and light.
