Ingredients
- 1 tablespoon [15 mL] active dry yeast
- ½ teaspoon [3 mL] sugar
- 2 cups [480 mL] warm water (105° to 110°F [40° to 45°C])
- 4 to 6 cups [960 mL to 1.4 L] bread flour, as needed
- ⅓ cup [80 mL] olive oil, or more as needed
- 2 teaspoons [10 mL] salt
- 2 cups [480 mL] pimiento-stuffed olives, well drained, slightly crushed, and coarsely chopped
- ½ cup [120 mL] pickled cauliflower, drained and thinly sliced
- 2 tablespoons [30 mL] capers, drained
- 3 peperoncini peppers, well drained and slightly crushed
- ¼ cup [60 mL] Greek-style black olives
- 3 small pickled cocktail onions
- ¼ stalk celery, minced
- ½ carrot, peeled and grated
- ½ teaspoon [3 mL] celery seed
- ½ teaspoon [3 mL] dried oregano
- 4 garlic cloves, peeled and minced
- 1 teaspoon [5 mL] minced anchovies or anchovy paste
- ½ teaspoon [3 mL] black pepper
- ¼ cup [60 mL] olive oil
- ½ cup [120 mL] red wine vinegar
- 8 ounces [225 g] mozzarella or Emmentaler cheese, grated
- 8 ounces [225 g] mortadella, thinly sliced
- 8 ounces [225 g] cappicola ham, thinly sliced
- 8 ounces [225 g] salami, thinly sliced
- 8 ounces [225 g] provolone cheese, grated
- Sesame seeds, for garnish (optional)
- Olives and parsley sprigs, for garnish
Description
Chow
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