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1
Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast.
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2
Add the flour and salt.
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3
With the mixer on low, mix until the dough starts to come together.
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4
Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
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5
Grease a mixing bowl with the vegetable oil.
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6
Place the dough in the greased bowl and turn once.
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7
Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
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8
Turn the dough out onto a baking sheet.
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9
Punch the dough down and press the dough out to form the pan.
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10
Sprinkle the dough with kosher salt and coarse black pepper.
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11
Cover the dough and allow to double in size, about 45 minutes.
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12
In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley.
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13
Mix well and season with salt and pepper.
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14
Using your fingers make small dimples over the entire dough.
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15
Brush the dough with olive oil.
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16
Smear the filling evenly over the dough.
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17
**The filling must be at room temperature to smear evenly.
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18
Bake the dough for 30 to 35 minutes or until the dough is golden brown.
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19
Slice the bread into 8 to 12 pieces.
