Asiago and Salami Stuffed Focaccia

• Using a large mixing bowl, mix the flour, yeast, salt and rosemary.
• Add the olive oil and most of the water.  Mix with your hand (Paul Hollywood style) or use a mixer with a dough hook at low speed.  If the dough is dry, add a bit of water, if it is too sticky add a bit of flour.  As you mix, it should come together and not stick to the sides of the bowl.
• Oil your work surface and hands so the dough won’t stick too much.  Turn out the dough and knead it for about 10 minutes.  You want to knead it fully to build up the gluten and build elasticity. You can also knead it with a mixer for about 5 minutes.  I like to us my hands so I can get a feel for the dough.
• Put the dough back into the mixing bowl and cover it with plastic wrap.
• Let the dough rise until it doubles in size, about 60 to 90 minutes.

Filling

• Prepare the filling when the dough is rising.
• Rinse and dry the spinach.
• Slice the cheese thinly.  Dice the chili pepper.
• If your salami has a casing or skin, peal it off.  Then slice the salami thinly.

Prepare for baking

• Oil your work surface.
• Punch down the dough and turn it out on to your work surface.
• Divide the dough in half.  On for the bottom and one for the top.
• Pat down half of the dough and shape it to fit the 13×9 inch baking pan.  Don’t roll it or knead it, just press and shape gently.  Put the dough into the baking pan so it touches the sides.
• Leave about a half inch around the sides of the dough as you place the salami on top in an even layer.
• Cover the salami with the cheese and sprinkle the chopped chili pepper on top of the cheese.
• Add the spinach for the final layer of filling.
• Pat down the second half of the dough and shape it to fit the 13×9 inch baking pan. Don’t roll it or knead it, just press and shape gently. Put the dough into the baking pan so it touches the sides.
  
• Pinch the edges together to make a tight seal.  Then poke the top with a big fork in several places so the steam can escape while baking.
• Cover and let rise until the focaccia is nearly doubled in size, about an hour.

Bake, cool and serve

• Pre-heat your oven to 425 ºF. 
• Uncover the focacia, brush with olive oil or melted butter and bake for about 25 minutes.  It should be a golden brown.
• Turn onto a wire rack and let cool.
• It tastes great when it is still warm!
• Be sure to refrigerate any leftovers, the meat-cheese-spinach mixture won’t keep well at room temperature.  Zap leftovers slices for 20 seconds or so to warm them.