Pizza Babka

🧂 Ingredients

• 1 cup water (lukewarm)

  (235 grams)
• 1 teaspoon granulated sugar
• 1 teaspoon active dry yeast
• 2½ cups all purpose or bread flour (divided)

  (325 grams)
• 1 teaspoon salt
• ½ tablespoon olive oil
• ½ cup tomato puree/passata

  (112 grams)
• ½ teaspoon oregano
• ½ teaspoon basil
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 2-3 tablespoons olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh parsley minced
• 1 pinch salt
• 1-2 pinches hot pepper flakes (if desired)
• 16-20 slices salami (thinly sliced)
• 1½-2 cups firm mozzarella shredded

Instructions

• 1 In a stand up mixer or large bowl (if you decide to make it by hand) add the
  lukewarm water and sugar, sprinkle the yeast on top and let sit 10 minutes.
• 2 Add half the flour and start to knead, then add the remaining flour, salt and
  olive oil. Knead for about 8-10 minutes or until soft and compact. The dough
  will be a little sticky but not unmanageable. 
• 3 Move the dough to a lightly floured flat surface and form into a ball, place in
  a lightly oiled bowl, roll the dough in the oil to lightly cover. Cover the bowl
  and let rise for 1-2 hours or until doubled in bulk.
• 4 Pre-heat oven to 400F (200C). Lightly oil a 9x5 inch (23x13 cm) loaf pan.
• 5 Move the dough to a lightly floured flat surface and roll into a thin 1/8'1/4"
  rectangle approximately 16x12 inches (41x33 cm), spread thinly with the tomato
  sauce leaving 1/4 inch border around the edge, top with slices of salami and
  sprinkle with shredded mozzarella.
• 6 Roll the dough up lengthwise and pinch the seams to close shut, cut it down the
  middle lengthwise, then slice in half, take the 2 halves and pinch the edges
  together to seal shut, then carefully cross over to form a braid. Gently push
  the bread together to make it a bit more compact.
• 7 Place the braid in the prepared loaf pan, brush with the olive oil and garlic
  sauce, and bake for approximately 45-50 minutes. Halfway through baking, brush
  again with the garlic sauce and cover with foil if the loaf is browning too
  much. 
  
  Remove from the oven and let cool 10 minutes in the pan then move to a wire rack
  to cool 5-10 minutes more. Slice and serve.
• 8 In a small bowl mix together the passata, oregano, basil, olive oil and salt.
• 9 In a small bowl mix together the olive oil, garlic, parsley, salt and hot pepper
  flakes if using.

Nutrition Info