Homemade Antipasto Bread

Ingredients

• For the bread:
• 1 + 1/2 cup warm water {110-115 degrees}, divided
• 1 tsp sugar
• 1 packet instant dry active yeast
• 4 cups flour
• 1 tsp salt
• 2 tsp olive oil
• For the filling:
• 2 cups shredded mozzarella
• 4 whole marinated artichoke hearts, rough chop
• 1 cup mixed olives, rough chop
• 1 whole roasted red pepper, rough chop
• 4 oz dry sausage, small dice

Instructions

1. Add 1 cup of warm water and the sugar in a measuring cup, stir to dissolve.
2. Add in the packet of yeast and stir to dissolve. Allow to activate for about 10-15 minutes. It will foam and increase in size so allow for growing space in your measuring cup.
3. On a clean surface, make a mound with the flour and sprinkle with the salt. Form a well in the center of the mound.
4. Drizzle the olive oil into the well and carefully pour in the activated yeast.
5. Slowly work the flour into the liquid with your hands.
6. Begin to knead the dough, adding a little bit of water as you go {up to 1/2 cup of warm water}.
7. Knead the dough until it is well combined, elastic and slightly shiny; about 5 minutes. Flour lightly as needed to prevent sticking to the work surface.
8. Form the dough into a ball and place into a large bowl. Cover with a kitchen towel and allow it to rise in a warm place.
9. Allow to rise for 2-3 hours. It should more then double in size.
10. Preheat over to 450 degrees. If you have a pizza stone, preheat the oven with the stone in there.
11. Roll the dough out onto a lightly floured surface. Using a rolling pin, form a large rectangle about 1/2 an inch thick {approx 18 inches long by 10 inches wide}.
12. Layer the shredded mozzarella on top, leaving an inch border around the edge clear. Top with the remaining filling ingredients distributing evenly over the cheese.
13. Starting with the long edge, begin the roll the bread up. After a roll or two, go ahead and fold the short side over slightly {this seals the ends of the bread}.
14. Continue to roll the long side of the dough until you reach the end. Cut a few slits in the top of the bread to allow steam to escape.
15. If using a pizza stone, place the bread onto a lightly floured pizza peel seam side down then carefully onto the hot stone. If not using a stone then place the bread seam side down onto a parchment lined baking sheet.
16. Bake for 25- 30 minutes until golden. Rotate the bread around halfway through the cooking time to ensure even browning.
17. Allow the bread to rest about 10 minutes before slicing.