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STUFFED BREAD WITH ROASTED FENNEL AND PANCETTA
This is a fabulous make-ahead main course for a holiday brunch. You can assemble the stuffed bread and bake it in the morning, taking it out of the oven when it is just shy of done. Finish it just before serving by popping it into a hot oven for 10 minutes. There's no need to refrigerate the bread between the first and second bake if the two bakes are just 2 hours or less apart.
Makes one 12-inch (30-centimeter) stuffed bread
For the dough:
225 grams (8 ounces) unbleached all-purpose flour, plus extra for the counter
1/4 teaspoon instant yeast
½ teaspoon salt, plus extra for sprinkling
150 grams (1/2 cup plus 2 tablespoons) water
15 milliliters (1 tablespoon) extra-virgin olive oil, plus extra for greasing the bowl and counter
For the roasted fennel:
1 tablespoon plus ½ teaspoon salt
1 fennel bulb, trimmed, quartered, cored, and chopped
15 milliliters (1 tablespoon) extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
To bake:
60 grams (2 ounces) freshly grated Parmigiano Reggiano
12 thin slices Pancetta
125 grams (4 ounces) roasted fennel (see above)
15 milliliters (1 tablespoon) extra-virgin olive oil
1. Make the dough: Combine the flour, yeast, and salt in a large bowl. Add the water and stir to mix. Mix thoroughly until all the flour is moist, then knead in the bowl until a shaggy dough forms. Let rest, covered, for 30 minutes at warm room temperature (78 degrees is ideal).
2. Add the oil and mix well. Knead on an unfloured counter until smooth, about 2 minutes. If the dough seems dry, add a touch of water; if the dough seems sticky, add a touch of flour. It should be soft but not stick to your hands. Place in a lightly oiled bowl and cover.
3. Let rise at warm room temperature (around 78 degrees) for 2 hours, or until it is visibly puffy and doubled. Let it rise longer if needed; the temperature of the room dictates how fast or slow the dough will rise, with warmer temperatures making the dough rise faster.
4. When the dough has doubled, refrigerate it overnight.
5. Meanwhile, make the roasted fennel: Preheat the oven with a baking stone in it to 400° convection or 425° regular. Bring a medium pot of water to a boil. Add 1 tablespoon of the salt and the fennel. Cook 10 minutes. Drain the fennel and toss it with the olive oil, the remaining 1/2 teaspoon of salt, and the pepper. Place on a parchment paper-lined baking sheet and roast in the preheated oven for 20 to 30 minutes, or until golden brown in spots and tender. NOTE: If placing the baking sheet on the baking stone, be sure to use an aluminum or stainless baking sheet, not ceramic or glass or terracotta. Additionally, watch that the fennel doesn't burn as the stone conducts heat quickly. Cool the fennel to room temperature and keep the oven on with the baking stone in it.
6. To bake: Return the dough to room temperature. Without kneading the dough at all, transfer it to a generously oiled counter. Stretch it thin with your hands and top with the Parmigiano, then the Pancetta, and finally the roasted fennel. Roll into a tight bundle and place on a piece of parchment paper, seam side down.
7. Brush with the olive oil and cut slits on the top to allow the dough to expand properly in the oven.
8. Let rise at room temperature 45 minutes, or until puffy.
9. Place the stuffed bread on the piece of parchment paper directly on the baking stone and bake in the preheated oven for 25 to 30 minutes, or until golden on the top and bottom and lightly crisp. If the top is darkening too much, cover with foil.
10. Cool to room temperature before slicing.
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