Baba Rustico

Ingredients

2 1/2 cups (318g) bread flour, divided

1/2 cup (48g) freshly grated Parmesan cheese

3 tablespoons (12g) chopped fresh parsley

2 teaspoons (6g) kosher salt

1/4 teaspoon black pepper

1 cup (240g) warm whole milk (110–115°F)

1 package (7g) or 2 1/4 teaspoons Platinum Yeast

1 teaspoon (4g) granulated sugar

4 1/2 tablespoons (63g) neutral oil (such as canola)

2 large eggs, room temperature

3/4 cup (130g) sharp provolone cheese, cut into 3/8-inch cubes

1/2 cup (80g) chopped salami Napoli

1/2 cup (90g) chopped prosciutto cotto

Fresh parsley, chopped, for garnish

Preparation

In a medium bowl, whisk together 1 1/2 cups flour, Parmesan, parsley, salt, and pepper. Set aside.

In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar by hand. Let stand until foamy, about 5 minutes.

Add remaining 1 cup flour; using the paddle attachment, beat at low speed until smooth and well combined, about 1 minute.

Add oil and eggs, and beat until well combined.

With mixer on low speed, gradually add the flour mixture from step 1, beating until well combined, stopping to scrape sides of bowl as needed. Increase mixer speed to medium-high and beat until dough is smooth, shiny, and elastic, about 8 to 10 minutes. Dough will still stick to sides and bottom of bowl.

Reduce mixer speed to low and gradually add provolone, salami, and prosciutto cotto until combined. If the mix-ins are not well distributed, dip your hand in water and fold and squeeze the dough to help distribute them evenly.

Cover and let stand at room temperature for 10 minutes. Spray a 10-cup Bundt pan with baking spray that contains flour.

Using a bowl scraper or spatula, spoon dough in small amounts evenly into prepared pan. Using wet fingers, press dough evenly into pan. Tap pan on a kitchen towel-lined counter a few times.

Cover and let rise in a warm, draft-free place (75°F) until dough is puffed and about 1 inch from top of pan, about 30 to 45 minutes.

Preheat oven to 350°F.

Bake until golden and an instant-read thermometer inserted in center registers 190–200°F, 25 to 30 minutes. Let cool in pan for 5 minutes. Invert bread onto a wire rack and let cool at least 15 minutes.

Garnish with parsley if desired. Serve warm or at room temperature. Best served same day. Cover and refrigerate any leftovers; reheat before eating.