Mozzarella, Prosciutto And Olive Salad Stromboli

By Food52
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2 ½ teaspoons active dry yeast

Pinch of sugar, or a few drops of honey

2 tablespoons of diced fresh mozzarella

2-4 ounces pancetta, cut into small lardons

3 tablespoons olive oil, plus more for your hands and the bowl

2 tablespoons honey

¾ cup diced leftover roasted potatoes (optional, but great if you have them)

¾ cup semolina flour

¼ cup rye or barley flour (or white, or whole wheat)

2 cups white bread flour

1 teaspoon salt

1 medium yellow onion, or 2 large shallots

10 large green olives with pimento

8 tablespoons black kalamata olives, pitted

2 medium cloves of garlic, peeled

4 cornichons

1 tablespoon each of fresh marjoram, thyme and basil leaves

1 tablespoon finely chopped (not grated) lemon zest (preferably Meyer lemon) (Or orange zest, but see note below.)

¼ cup loosely packed flat leaf parsley

A splash of red or white wine vinegar

1 tablespoon of fruity olive oil

8 ounces fresh mozzarella

1/4 cup finely grated pecorino romano or parmigiano reggiano

4 ounces each of prosciutto and mortadella (or any other Italian deli meats you like)

Cooked pancetta cubes (left from making the dough)(See note below.)

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