12) Malafemmena Recipe

Bloom the yeast: In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and the active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and sea salt.

Combine and knead: Once the yeast is foamy, add it and 2 tablespoons olive oil to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If the dough is too dry, add up to 1–2 tablespoons warm water; if too sticky, add up to 1–2 tablespoons flour.

First rise: Shape dough into a ball, lightly oil it with remaining 1 tablespoon olive oil, place in a lightly oiled bowl and cover with plastic wrap or a kitchen towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Prepare salami: While the dough rises, finely chop the salami (or pulse briefly in a food processor) so the pieces are small and will distribute evenly.

Mix cheeses and seasonings: In a medium bowl, combine shredded mozzarella, ricotta, grated Pecorino Romano, chopped salami, the whole egg, chopped parsley, black pepper, dried oregano, and crushed red pepper flakes. Stir until homogeneous; taste and adjust pepper or salt if needed (salami and cheeses are salty, so add salt sparingly).

Preheat and prepare: Position an oven rack in the center and preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a baking sheet.

Shape Malafemmena

Turn the risen dough onto a lightly floured surface and press out gently to deflate. Roll or stretch into a roughly 12 x 10-inch rectangle about 1/4-inch thick. Spread the filling mixture evenly over the dough, leaving a 1/2-inch border on all sides. Starting from a long side, tightly roll the dough into a log, sealing the edge by pinching. Transfer seam-side down and shape into a long, slightly flattened oval or ring (traditional Malafemmena are often an elongated disk with top slashes). Tuck the ends under to create a neat shape.

Second rise: Transfer the shaped loaf to the prepared baking sheet. Cover loosely and let rest 20–30 minutes while the oven finishes heating.

Egg wash and finish: Whisk the extra egg wash (beaten egg + 1 tablespoon water). Brush the top of the loaf with egg wash, sprinkle with coarse sea or flaky salt, and brush edges lightly with a little extra-virgin olive oil.

Bake: Place the baking sheet in the preheated oven and bake 22–30 minutes, rotating once halfway through, until the crust is deep golden brown and the internal temperature of the filling reaches at least 160°F (71°C). If the top browns too quickly, tent loosely with foil for the last 5–8 minutes.

Rest and slice: Remove from oven and let rest 10–15 minutes to allow the filling to set. Transfer to a cutting board and slice into 1-inch thick portions. Serve warm or at room temperature.