My Grandmother's Secret Italian Meat Bread | Pizza Rustica

Shhh, don't tell my italian grandmother I'm sharing her recipe for easter bread. Packed with salami, pepperoni, and salt pork.

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6g yeast
83g warm water (no hotter than 90degrees)
462g bread flour
240g ice water
10g sea salt
4oz pecorino romano cheese
6oz pepperoni
6oz salami
6oz pancetta or salt pork (preferably salt pork)

combine the yeast and warm water, whisk for 30 seconds and let sit for 5 minutes

combine flour and most of the ice water saving a little. then add the yeast/water mixture and use the remaining ice water to make sure you get all the yeast.

mix for 2-3 minutes on low

add salt and mix on low for another minute

cover with plastic wrap and let rise for 1 hr

chop all the meats

add cubed salt pork to a cold pan and cook for 5-10 minutes on medium heat until it's crispy

add all the meats, pecorino cheese and fat from the salt pork into the dough and knead until it's combined

line a bowl with a kitchen towel and dust with flour. add the dough and cover with plastic. let it slowly rise in the fridge overnight or for 24hrs.

before you cook preheat your oven to 500 degrees and place a Dutch oven inside. let it preheat for at least an hour.

while the oven is preheating take the bread out of the fridge and let it come to room temperature.

flip the bread into the hot Dutch oven and let it cook for 30 minutes covered.

after 30minutes take off the lid and let it cook for another 15-20 minutes u til it's nice and crusty.