Recipe courtesy of Emeril Lagasse
3 hr 25 min
2 hr 40 min
45 min
8 to 10 servings


  • 1 envelope (1/4-ounce) active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water (about 110 degrees F.)
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons olive oil
  • 3 tablespoons Kosher salt
  • 2 tablespoons coarse black pepper
  • 11 ounces fresh ricotta cheese, at room temperature
  • 2 large eggs
  • 4 ounces salami, julienned
  • 6 ounces Mozzarella cheese, grated and at room temperature
  • 1/3 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped parsley
  • Salt and pepper


Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.

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