Chef John's Salami Bread
This salami bread actually started out as a frustrating attempt to test some pizza dough. It would make a great Italian submarine sandwich, or you could just load it up with lots of Italian cheeses and fresh and pickled vegetables.
prepared unbaked pizza dough
1
(14 ounce) package
salami, or more as needed
8
slices
tomato sauce, or other crushed tomato product
¼
cup
freshly grated Parmigiano-Reggiano cheese, plus more for dusting
½
cup
chopped fresh parsley
1
tablespoon
chopped fresh oregano
1
tablespoon
olive oil, or as needed
2
teaspoons
 Flatten dough into a rough rectangle on a generously floured work surface. Flour top of dough and roll out to a thickness of 1/4 to 1/2 inch.
  Leaving about one inch of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create a second single-layer row, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush the dough edges with water.
  Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching the dough too much to allow it room to rise, pinching in the ends as you go. Carefully transfer the roll, seam-side down, to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled in volume, 60 to 90 minutes.
  Preheat the oven to 400 degrees F (200 degrees C).
  Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated cheese.
  Bake on the center rack of the preheated oven until nicely browned and cooked through, 25 to 30 minutes. Transfer to a wire rack and let cool completely before slicing, about 30 minutes.
