Prosciutto Bread with Provolone
Why just pile cured meats atop your bread when you can embed them deep within?
WHY THIS RECIPE WORKS
To make this bread extra-meaty, it all came down to the cut of prosciutto. Thinly sliced deli meat got wadded up and swallowed by the dough, but thicker slabs cut into ½-inch pieces proved to be just right. Using a combination of three meat...