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1
In a mixer bowl, dissolve yeast in warm water with sugar.
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2
Let rest 5 minutes.
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3
Add 2 eggs, 4 tablespoons olive oil, 1/2 teaspoon sea salt, and flours to mixing bowl.
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4
Using the dough hook, knead on lowest speed 8 to 10 minutes to form a soft dough.
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5
The dough should pull away from the bowls side when ready.
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6
If not, add more flour.
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7
When done, oil sides of mixing bowl, coating dough.
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8
Cover with plastic wrap.
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9
Let rise 2 hours.
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10
Meanwhile, empty tomatoes in a roasting pan.
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11
Break tomatoes in half.
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12
Sprinkle with 3 teaspoons garlic and 2 tablespoons olive oil.
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13
Roast at 400F for 1 hour and 20 minutes.
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14
Cool.
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15
Saute salami over medium heat.
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16
Drain on a paper towel.
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17
Chop artichokes and olives.
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18
Mix salami with artichokes, olives, and cheese.
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19
Season mixture with salt and pepper.
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20
Roll dough out to form a 15 by 20 rectangle.
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21
Lay tomatoes in a single layer on dough.
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22
You will have lots of extra tomatoes to use for something else.
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23
Spread half the salami mix on top of the tomatoes.
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24
Roll dough up like a jelly roll.
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25
Flatten and roll out to another 15 by 20 rectangle.
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26
Spread remaining salami mix on top.
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27
Roll again.
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28
And roll out to a 12 by 16 rectangle, or to your preferred thickness.
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29
Sprinkle a baking sheet with corn meal or semolina flour.
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30
Place sandwich on top of baking sheet.
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31
Brush top and sides with olive oil.
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32
Season top with sea salt and cracked pepper.
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33
Cover loosely with plastic wrap and let rise 30 minutes.
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34
Bake at 350F for 35 minutes.
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35
Cool and cut into squares.
