Concept & What Makes It “Italian Style”
“Italian style” here means using flavors and ingredients from Italian / Italian‑American cuisine:
Cured meats or sausage (salami, pepperoni, Italian sausage, prosciutto)
Italian cheeses (mozzarella, provolone, fontina, Parmesan, etc.)
Herbs and aromatics: garlic, basil, oregano, parsley
Optionally tomato sauce, olive oil, pesto, roasted vegetables
Good Italian or rustic bread dough / loaf structure
The “bread slab” format means instead of individual rolls or loaves, you bake one big flat or thick slab (rectangular) that you cut or pull apart to serve.
The challenge with stuffed bread slabs: balancing dough structure (so it doesn’t collapse), having the filling well distributed and moist (not soggy or dry), and baking thoroughly so dough is cooked through without burning the exterior.
Drawing on related recipes:
There’s a “Stuffed Italian Meat and Cheese Bread” version: roll out dough, spread pesto, add salami + cheese, roll, slash, let rise 40 min, bake 35–40 min.
The Gingham Apron
“Cheesy Italian Sausage Bread” layers sausage, cheeses, folded into loaf pan.
Our Best Bites
“Grandmother’s Italian Tort: Stuffed Meat & Cheese Bread” uses loaf‑style roll of dough stuffed with meat & cheese.
delishably.com
+1
We’ll draw from those ideas but provide a complete blueprint.
Ingredients (for one large slab, ~8–12 servings)
Here is a flexible ingredient list. You can scale or adapt.
For the Dough / Bread Base
~500 g (≈ 3⅓ cups) bread flour (or a mix bread + all-purpose)
1½ teaspoons salt
1 teaspoon sugar or honey
2¼ teaspoons (1 packet) active dry yeast
~300 ml (≈ 1¼ cups) warm water (≈ 38–43 °C)
2 tablespoons olive oil
(Optional) 1 egg (for richer dough)
(Optional) Extra flour for dusting, oil for brushing
For the Meat & Cheese Filling
~200–250 g Italian sausage (bulk, removed from casing, cooked & drained)
100–150 g sliced / chopped cured Italian meats (salami, pepperoni, prosciutto, capicola)
~250 g (or more) shredded / sliced Italian cheeses: mozzarella, provolone, fontina, or blend
50–75 g grated Parmesan or Pecorino
1 small onion, finely diced
2–3 cloves garlic, minced
1 tablespoon fresh basil or parsley, chopped
½ teaspoon dried oregano
Salt & pepper to taste
(Optional) 2–3 tablespoons tomato sauce or marinara (to moisten)
(Optional) Red pepper flakes (for heat)
(Optional) Olive oil for sautéing
For Finishing & Baking
Egg wash (1 egg beaten + splash water or milk)
Olive oil for brushing
Additional grated cheese for the top
Fresh herbs (parsley, basil) for garnish
Equipment & Prep Notes
You’ll need:
Large mixing bowl (or stand mixer with dough hook)
Clean work surface for kneading
Baking sheet or large baking pan (rimmed) or a baking stone
Parchment paper or silicone mat
Knife or pastry cutter, sharp blade to slash top
Large skillet for sautéing meat & aromatics
Brush for egg wash / oil
Kitchen scale (optional but helpful)
Thermometer (optional for dough / internal check)
Before you start:
Proof yeast (if using active dry) to ensure it’s alive.
Cook meat & onion/garlic filling ahead — remove excess fat so filling isn’t too greasy.
Grate cheeses, slice meats, prep herbs.
Grease or line your baking surface or pan.
Plan your slab dimensions (e.g. 30×20 cm, or half sheet) so the dough thickness and fill ratio are manageable.
Method & Step‑by‑Step Instructions
Here is a detailed workflow, with tips along the way.
Step 1: Prepare the Meat & Cheese Filling
In a skillet over medium heat, cook the Italian sausage (broken into bits) until browned and cooked through. Drain off excess fat or blot with paper towels.
Add diced onion and garlic; sauté until soft and fragrant. Be careful not to burn the garlic.
In a large bowl, combine the cooked sausage & aromatics with chopped cured meats, shredded cheeses (reserve some for topping), Parmesan, herbs, oregano, salt & pepper.
If filling seems dry, stir in a few tablespoons of tomato sauce or olive oil to moisten slightly (don’t saturate). The filling should be moist but not watery.
This step ensures your filling is ready and flavors developed before assembly.
Step 2: Make & Rise the Dough
In a bowl, combine flour, salt, sugar. In a separate container, mix warm water + olive oil + (optionally egg) + yeast (if not “proofed”).
Pour the wet ingredients into the dry and mix until combined.
Knead ~8–10 minutes by hand (or 5–7 min in mixer) until dough is smooth, elastic, and slightly tacky. If too sticky, sprinkle a bit more flour; if too stiff, add little water.
Shape into a ball; place in a lightly oiled bowl, cover (plastic wrap or damp cloth), and allow to rise for 60–90 minutes (or until doubled in size).
While the dough rises, you can complete filling prep, line pans, and prep your baking station.
Step 3: Assemble the Slab
Once dough has risen, punch it down gently to deflate.
On a lightly floured surface, roll the dough into a rectangle (roughly size of your baking pan) of uniform thickness (say ~1.5–2 cm thick).
Spread a thin layer of tomato sauce (if using) over the dough as a base (optional).
Evenly distribute the meat & cheese filling over the dough, leaving a margin (~1 cm) around the edges.
Then roll the dough (like a Swiss roll) or fold (depending on your chosen slab / roll style). For slab / pull‑apart style, you might fold or roll into a log or multiple strips and layer them.
Transfer the rolled / folded loaf to your prepared baking sheet (seam side down).
With a sharp knife or blade, make 3–5 shallow slashes on the top to allow steam to escape.
Brush with egg wash or olive oil. Sprinkle extra grated cheese and herbs on top.
Step 4: Second Rise (Proof) & Preheat Oven
Cover loosely with plastic or cloth and let the assembled slab rest & rise ~30–40 minutes, until puffed slightly.
Meanwhile, preheat your oven to 200–220 °C (≈ 400–425 °F) — a hot oven helps good crust.
Place rack in middle of oven.
During this rise, the dough resumes fermentation, and you'll get better texture and flavor.
Step 5: Bake the Slab
Slide the slab into the preheated oven. Bake for ~25–35 minutes, or until the crust is deep golden brown and internal dough is fully baked.
If the top is browning too fast, tent with foil for the latter half of baking.
You can check internal doneness using a thermometer (bread internal ~90–95 °C) or by thumping the bottom (sound should be hollow).
In the last 5 minutes, you might bump the heat (if oven allows) to crisp the top edges.
Step 6: Cool, Slice & Serve
Remove from oven and let it rest on a rack for ~10–15 minutes. This rest helps the bread set and makes slicing easier.
Slice into thick slabs or bars. Serve warm or at near warm temperature.
Garnish with fresh herbs (parsley, basil), drizzle olive oil or serve with side marinara for dipping.
Full Narrative Version (Integrated Flow)
Here’s how it all comes together in one continuous flow:
Begin by cooking your filling: brown Italian sausage, drain, sauté onion & garlic, then combine with salami / cured meats, shredded cheeses, Parmesan, herbs, and a bit of tomato sauce or olive oil to moisten. Let that cool while you work on the dough.
Mix your bread dough (flour, salt, sugar, water, oil, yeast), knead until smooth & elastic, then let it rise in a greased bowl until doubled (≈ 1 hour). While rising, prepare your baking pan, parchment, and filling.
Once the dough is risen, punch it down and roll it out into a rectangle on a floured surface. Optionally spread a thin layer of tomato sauce, then layer your meat & cheese filling, leaving a rim around edges. Roll or fold the dough to encase the filling (you may roll like a log or fold strips). Transfer the slab to the baking pan, seam side down. Slash the top a few times, brush with egg wash or olive oil, and sprinkle extra grated cheese and herbs.
Let the assembled slab proof (rise) for 30–40 minutes while your oven preheats to 200–220 °C (400–425 °F). Bake for ~25–35 minutes until golden and fully cooked; tent if browning too fast. After baking, rest ~10–15 minutes, slice into generous slabs, garnish, and serve warm.
Variations & Enhancements (Many Possibilities)
You can twist flavors or adapt based on what you have:
Meat Variants
Use Italian sausage (mild / spicy), bulk sausage, or ground beef / pork seasoned Italian style
Use cured meats like salami, pepperoni, mortadella, prosciutto
Use ham or capicola
Cheese Blends
Mozzarella + provolone (classic melt)
Fontina, gouda, asiago or smoked cheese for flavor lift
Mix in Parmesan or Pecorino for sharpness
Use fresh mozzarella + shredded harder cheese
Sauce / Moisture Variants
Tomato sauce / marinara base
Pesto (basil pesto or sun-dried tomato pesto)
Olive oil + garlic + herbs (dry style)
Mix tomato + pesto
Vegetable / Flavor Add‑Ins
Roasted bell peppers, sun-dried tomatoes, roasted eggplant strips
Black olives or green olives
Spinach, basil leaves, arugula (added after baking)
Jalapeño or chili flakes for heat
Bread / Dough Variations
Use pizza dough or focaccia dough
Use whole wheat flour partially (e.g. 25%)
Use herb dough (add dried Italian seasoning, garlic powder, rosemary to dough)
Make as mini loaves or in muffing tins
Presentation Variants
Make pull-apart slices (score bubble shapes so people pull pieces)
Bake in a rectangular slab and slice thick bar style
Create “pinwheels” (roll and slice before baking)
Serve with marinara dip, olive oil & balsamic dip, or pesto
Timing & Workflow Suggestions
Stage Time Estimate Notes / Overlap Tips
Fillings cooking & prep 10–15 min Do first, then cool
Dough mixing & first rise 60–90 min while filling is cooling
Assembly & shaping 15 min filling at hand
Second rise / proof 30–40 min preheat oven during this
Baking 25–35 min monitor for color / doneness
Cooling & slicing 10–15 min rest to stabilize
Total active time ~1 hour (excluding rises). Total elapsed ~2.5 hours.
Tips, Troubleshooting & Best Practices
Don’t overfill: Too much meat/cheese can prevent dough from sealing or cause bursts.
Seal edges well: Press seams firmly so filling doesn’t leak.
Slash top: Allows steam to escape or the bread will burst unpredictably.
Use a hot oven: Helps crust, but watch for excessive browning. Tent foil if needed.
Control fill moisture: If your filling is too wet, it will make dough soggy. Drain meats, avoid over-saucing.
Even dough thickness: Helps uniform baking.
Rotate pan mid-bake if your oven is uneven.
Use a thermometer to check interior.
Let it rest before slicing — cutting too early can cause filling to ooze or bread to tear.
Reheat carefully — warm it in oven rather than microwave to preserve texture.
Example With Specific Quantities & Narrative
Here is a complete version you can follow:
Italian‑Style Meat & Cheese Bread Slab
(One large slab, ~8–12 servings)
Ingredients
Dough:
500 g bread flour
1½ tsp salt
1 tsp sugar
2¼ tsp active dry yeast
300 ml warm water
2 Tbsp olive oil
(Optional) 1 egg
Filling:
200 g bulk Italian sausage, cooked & drained
100 g salami or pepperoni, chopped
250 g shredded mozzarella / provolone / fontina blend
50 g grated Parmesan
1 small onion, diced
2 cloves garlic, minced
1 Tbsp fresh basil (chopped)
½ tsp dried oregano
Salt & pepper to taste
2 Tbsp tomato sauce or olive oil (optional, for moisture)
Finishing:
1 egg + splash milk (egg wash)
Olive oil for brushing
Extra grated cheese
Fresh basil or parsley for garnish
Instructions
Cook filling: Brown sausage, drain. Sauté onion & garlic until soft. Combine cooked meats, cheeses, herbs, tomato sauce or oil if needed. Mix well and set aside.
Make dough & first rise: Mix flour, salt, sugar; combine with warm water, olive oil, yeast (and egg if using). Knead until smooth. Let rise in oiled bowl until doubled (≈1 hour).
Assemble slab: Punch down dough, roll into rectangle. Optionally spread thin sauce base. Distribute filling evenly, leaving margins. Roll or fold dough over filling; place seam down in baking pan. Slash top, brush with egg wash + olive oil, sprinkle cheese and herbs.
Second rise: Let slab rest & rise ~30–40 min.
Bake: Preheat oven to 200–220 °C (400–425 °F). Bake ~25–35 minutes until golden and cooked through (tent if needed).
Cool & slice: Rest 10–15 min. Slice into bars or slabs. Garnish and serve warm.
Serving Suggestions & Pairings
Serve with marinara sauce or warm tomato dip
Olive oil + balsamic dip with herbs
Side salads (arugula, mixed greens, caprese)
Roasted vegetables or grilled zucchini
As a party appetizer — slice into smaller portions
Serve warm, so cheese is melty, bread is soft inside, crusty outside
If you like, I can convert this into a printable 1‑page recipe, or a step‑by‑step photo version, or scale it for large groups (30–40 servings). Which would you prefer?
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