Ingredients

Dough

• 2 tsp. dry yeast
• 1 ¼ c. water
• 3 ½ c. unbleached flour
• 1 ½ tsp. salt
• 3 Tbs. olive oil

For the filling and topping

• 8 oz. smoked swiss cheese
• 3 cloves garlic, minced
• 8 oz. Prosciutto, sliced thin
• 4 oz. pepperoni, sliced thin
• Handful of fresh basil leaves
• ~1 tsp. coarse salt
• 3 sprigs rosemary, stems removed
• ~1 tsp. freshly ground black pepper

Instructions

1. Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.
2. Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
3. Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins.
4. Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours. Punch down and chafe* for 5 minutes. Let rest 10 minutes.
5. Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.
6. Spread your cheeses, meats, garlic and basil evenly over dough. Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly. Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.
7. Bake in preheated (400 degrees F) oven for 1 hour, until golden.