Toppings:
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a large hotel pan greased with oil. 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. Put a little oil on top as well, about 2 tablespoons.
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. The dough will double in size.
Preheat the oven to 375 degrees F.
When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
Lightly brush a baking tray with oil. Spread out the dough on the oiled countertop with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
Citrus Herb Oil:
Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed. Makes 4 cups.
Mascarpone Butter:
Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light. Makes 1 cup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1115.84 Kcal (4672 kJ)
Calories from fat	875.62 Kcal
		% Daily Value*
Total Fat	97.29g	150%
Cholesterol	58.74mg	20%
Sodium	817.38mg	34%
Potassium	185.76mg	4%
Total Carbs	50.68g	17%
Sugars	1.63g	7%
Dietary Fiber	2.54g	10%
Protein	16.72g	33%
Vitamin C	11.3mg	19%
Vitamin A	0.2mg	6%
Iron	2.9mg	16%
Calcium	215.3mg	22%

Amount Per 100 g
Calories	489.16 Kcal (2048 kJ)
Calories from fat	383.85 Kcal
		% Daily Value*
Total Fat	42.65g	150%
Cholesterol	25.75mg	20%
Sodium	358.32mg	34%
Potassium	81.43mg	4%
Total Carbs	22.22g	17%
Sugars	0.71g	7%
Dietary Fiber	1.12g	10%
Protein	7.33g	33%
Vitamin C	4.9mg	19%
Vitamin A	0.1mg	6%
Iron	1.3mg	16%
Calcium	94.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

29.9

Points
32

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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