SALAMI, PROVOLONE & MASCARPONE SCHIACCIATA

Prep: 30 mins. Cooking: 30 mins + resting + proving. Serves 4–6

3 cloves garlic, thinly sliced on a mandolin 50ml extra-virgin olive oil

1 small red chilli, thinly sliced

100g mascarpone, at room temperature Finely grated zest of 1 lemon

¼ cup loosely packed fresh oregano

80g thinly sliced hot salami, coarsely torn 80g provolone piccante, thinly sliced

and coarsely torn Olive oil dough 3 cups (450g) unbleached strong flour 1 sachet (7g) dried yeast

2 tbsp extra-virgin olive oil

1 To make dough, place flour, yeast and 3 tsp sea salt in the bowl of an electric mixer. Using dough-hook attachment, mix at low speed to combine. Add oil and 280ml chilled water and knead at medium speed until smooth (dough will be sticky and wet but become less so with kneading). Increase speed to high and knead a further 1min. Rest 5 mins, then repeat process twice. Transfer to a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size, 40-50 mins.

2 Preheat oven to 190°C (170°C fan). Place half the garlic in a small saucepan with oil and chilli; stir over low-medium heat until garlic is just starting to colour, 1-2 mins. Remove from heat, season and set aside.

3 On a lightly floured surface, roll dough to 1cm-thick oval and place on an oven tray lined with baking paper. Press all over with your fingertips to form dimples, then spread mascarpone over and season. Stand, uncovered, until slightly risen, 15-20 mins.

4 Scatter with lemon zest, remaining garlic and half the oregano; top with salami and provolone. Drizzle with a little garlic and chilli oil, then bake until golden brown and cooked through, 25-30 mins (turn tray halfway). Serve warm with remaining oregano and garlic and chilli oil.