Method

• 1.
  Grease a 24cm cake pan with a flat bottom with 1 1/2 tsp oil. Sprinkle pan with 1 1/2 tbs (30g) semolina, tapping out any extra once the interior is fully coated. Place an oiled upside-down bowl or an aluminium foil ball (7cm across) in the centre of the pan. (Alternatively, use a 24cm tube pan.)
• 2.
  Combine herbs, 1 1/2 tbs oil and a good pinch of salt flakes in a small food processor. Blitz to form a paste, scraping down sides as necessary, then set aside.
• 3.
  In a large bowl, combine flour, yeast, 3 tsp oil, 1/2 tsp salt flakes and 360ml lukewarm water. Use a spatula to stir until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. Add more flour if dough is too sticky, but not too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
• 4.
  Roll dough into a 30cm x 40cm rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 4cm border at the top and bottom, and a 1cm border on the sides. Scatter salami, Gruyere, parmesan and egg evenly over herb paste. Grind black pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
• 5.
  Starting from the long side, roll dough into a log (as you would a Swiss roll), tucking dough in at the ends as you go so contents don’t fall out. Press edges to seal.
• 6.
  Transfer dough to prepared pan, with the long sealed side facing down. The dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough around the oiled bowl or foil ball. (It may be easier to shape on the counter first then transfer it to pan.) Using a pastry brush, brush dough with remaining oil, then sprinkle evenly with remaining 3 tsp (15g) semolina. Cover with a slightly damp cloth and let rest for 45 minutes-1 hour, until nearly doubled in size.
• 7.
  Meanwhile, heat oven to 230ºC.
• 8.
  Bake bread for 30 minutes, until golden and crisp; it will seem hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly.
• 9.
  Turn bread out of the pan onto a board and carefully remove the bowl or ball from the centre. (Run a knife along edge of pan and bowl to release the bread, if needed.) Serve warm or cold.