Given that we had salami curing in our kitchen, I felt I really had to make the easy cheesy salami bread from Jan Braai Junior! This bread does not need kneading, making it perfect for young hands. The high hydration recipe results in a soft bread, with texture from the meat.
Skip ahead to the recipe for Cheesy Salami Bread
Making memories
One of the highlights of shopping in Italy is being able to go up to the deli counter in any ordinary supermarket and choose the cold meats you want to have sliced. Our usual order will always include proscuitto, which we have for lunch most days. One day, we were shopping for the second time in a grocery store. While I was at the fresh pasta counter, Dave was at the deli counter. The young lady stopped what she was doing, and told everyone in the shop, in Italian, that Dave was English speaking, and they must be patient. Everyone listened very closely to him asking for various items, and complimented him on his effort in speaking un po’ di italiano. On that occasion he got some salami and olives for our evening cicchetti, as well as fresh pesto which I wanted for our pasta.
Let’s talk about salami
Salami is traditionally made from pork, and is well seasoned before being left to air cure and therefore ferment. When you look at Italian salami it will have distinct marbling. In Italy you will find many types of salami, and some can be made from beef. Ones made in Genoa include wine, others will include garlic. In some regions the salami is cured for a longer period, making it extremely dry. A friend of ours went hunting last year with his sons. The butcher he used made a lot of salami with the offcuts. This is a great use of the meat, and means there is less wastage. His wife was not wild about the salami, so she gifted us two. Both were hung up to dry out properly, before we sliced them to enjoy.
Take a look at this inspiring recipe for ♥ Cheesy Salami Bread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Cheesy Salami Bread
Ingredients
- 300 g flour
- 10 g instant dried yeast
- 7 g fine salt
- 250 mls tepid water
- 50 mls olive oil, plus extra for greasing
- 60 g salami, thinly sliced, and quartered
- 100 g feta, cubed
Method
- Place the flour, yeast and salt into a mixing bowl and mix with a wooden spoon
- Add the water and mix until combined
- Drizzle the olive oil over the dough, cover the bowl with clingfilm and leave to prove until doubled in size
- Preheat the oven to 180° Celsius
- Brush the bottom and sides of a rectangular baking dish with olive oil
- Gently tip the dough into the baking dish, and stretch it to cover the bottom of the dish
- Press the salami and feta into the top of the dough
- Place the baking dish into the oven and bake for 35 minutes
- Remove the dish from the oven, slide the bread out of the dish, slice and serve
See the links below for blog posts I published on March 5:
- 2024: Bakewell Mug Cake
- 2021: Coconut Biscuits
- 2018: Crayfish Balti
- 2017: Pirate
- 2015: Banana Bread
- 2014: Grace And Gratitude
- 2013: Venison Roast With A Coffee And Star Anise Rub
- 2012: Shellfish Bar
I just had to read your ingredients and would have loved a taste even before one got into the making of it! For me . . . ideal brunch at first thought . . . if I had not devoured such already for breakfast . . .
This is perfect for any meal imo 🙂
Inspired!
thanks Sheree 🙂
Would be wonderful with a bowl of soup or a chef salad :-))
Oh yes, with soup it would be perfect!
It’s like a fully edible charcuterie board! I love the idea; bread sounds much better than a wooden plank.
haha, I never thought of it like that! But way better than a wooden plank 🙂
Delicious!!!
Thank you Mimi 🙂
wow! you make your own salami? how amazing. All our supermarkets used to have delis where you could get meats sliced in front of you but they have mostly gone the way of the dodo these days – sadly.
oh no, I did not make the salami! Just dried it from what the butcher put together. We have a few deli counters here still, but only a handful are worth going to 🙂
Tandy, this cheesy salami bread looks so fun and savoury. I love the mix of rich cheese with spicy salami – such a great flavour combo.
I think so too 🙂
My daughter would love this. She eats salami bread.
I hope you can adapt it to make for her 🙂
I didn’t know Dave could speak some Italian. That’s great. Thanks for the recipe.
Usually more Italian when we are in France than when we are in Italy 😉