This is great for lunch or picnics.  Takes a little effort, but well worth it.

Dough Ingredients

1 TBLS (1 package) active dry yeast

1 3/4 cups warm water

1 tsp salt

4-5 cups unbleached all-purpose flour

extra virgin olive oil

In large bowl, dissolve yeast in 1/4 cup of the warm water.  Allow yeast to proof until foamy, about 10 minutes.  Add remaining 1-1/2 cups of water and salt.  Add flour one cup at a time; may not need to add all of it.  Work mixture until it comes together in a ball.  Place dough on floured surface and knead for 5 to 10 minutes, folding dough over on itself several times, until it is shiny and elastic.

Grease bowl generously with olive oil.  Put dough in it and turn dough a few times to coat with the oil.  Cover bowl tightly with plastic wrap, place it in a warm place away from drafts, and let rise for 3 to 4 hours or until doubled in size.  The longer the dough rises, the tangier the flavor.

Ingredients

1/4 cup olive oil

2 cloves garlic, minced

2 cups finely chopped cooked broccoli

2 TBLS red wine vinegar (can use less, but not more)

2 tsp minced fresh basil

1 tsp dried oregano

1/2 pound pepperoni, diced

1/4 pound mozzarella cheese, diced

1/4 pound Provolone cheese, diced

salt and freshly ground pepper to taste

In large frying pan, heat 3 tablespoons of the oil.  Add the garlic and saute until soft.  Add the broccoli and sauté for 2 to 3 minutes. Add the wine vinegar, basil, and oregano and cook for 2 to 3 minutes. Remove the mixture to a bowl and let cool.

Punch the dough down, turn it out onto a floured surface, and knead for 5 minutes. Roll the dough out to a 12-14-inch rectangle. Lift the dough onto a lightly greased baking sheet; don't worry if the edges hang over the sides of the sheet at this point.

Brush the top of the dough with the remaining 1 tablespoon olive oil. Spread the broccoli mixture over the dough to within 1/2 inch of the edges. Scatter the diced pepperoni and cheeses over the dough and sprinkle with salt and pepper. Starting with a long side, roll the dough up tightly like a jelly roll. Pinch the seam to seal and position the roll so the seam is on the bottom; tuck the 2 ends under the roll.

Cover with a towel and let rise for about 30 minutes.

Preheat the oven to 375°F.


Bake for 25 to 30 minutes, or until nicely browned. Let cool and cut into thick slices.

Recommended by Mystarra