55 minutes

leavened bread dough (1 block of about 7 oz for 2 people)
ricotta cheese
diced salami, a few slices
courgette, 1 medium cut into strips
black pepper
fresh thyme, 2 sprigs or a pinch of dried thyme
extra virgin olive oil


Preheat the oven to maximum temperature and heat a baking stone if you have it.
On a sheet of lightly floured waxed paper roll out the dough into a rectangular shape, up to a thickness of about 0,5 inch, you can use either sourdough or yeasted dough, it doesn’t matter.
With a knife slightly score the bread dough lengthwise into three equal parts. Spread the ricotta in the middle part of bread dough, add the salami, scatter the courgette on top of it and season with freshly ground pepper, thyme and a drizzle of olive oil .
Cut the dough horizontally at each side of the filling (along the entire length), spacing the cuts of about 1,5 inch. Cross the dough flaps over the filling, alternating them as explained in this recipe.
Put in the oven and lower the temperature to 390°F.
Bake for about 30 /40 minutes or until the bread is golden brown and crisp. Remove from the oven and let cool on a wire rack before cutting into slices and serve.

Thanks to Il Deborino