• 1 cup bread flour
  • 1/2 cup unbleached AP flour
  • 1 tsp salt
  • 1 tsp honey
  • 3 tbsp olive oil, plus more as needed
  • 1 clove garlic
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 3/4 cup warm water (75-90 degrees)
  • 2 1/4 tsp instant yeast or 1 packet (optional – add 1 tbsp of starter if you have it)


Mince herbs and garlic and add to 2 tbsp of olive oil in a cold pot, put on low heat to infuse oil.

Mix dry ingredients in large bowl.

Dissolve honey in warm water and add yeast, let sit for five minutes until it bubbles up.

Combine dry and wet ingredients adding 1 tbsp olive oil and mix to a shaggy dough, cover and let sit for
20 minutes in a warm spot.

After 20 minutes continue to knead dough while mixing in infused oil and some of the herbs and garlic. Reserve 1 tbsp of oil/herb/garlic mixture to drizzle over loaf.

Dough will be very wet, but pliable. Gently fold over several times and form a ball, let rest for

another 20 minutes.

Preheat oven to 400 degrees.

In a six inch skillet, generously olive oil the bottom before turning dough out into the pan. Gently spread to cover the base of the pan in an even layer. Rest for 5 minutes if it doesn’t want to stretch all the way to the edges.
With your fingers make divots in the dough, not quite to the bottom of the pan to form the signature pools in the top of a Iaccoca.

Drizzle the remaining oil and herbs over the top of the loaf and bake for roughly 20 minutes until the top and bottom are golden brown.

Let sit for 20 minutes before assembling sandwich.


For the Olive Salad:

  • 1 cup mixed green and black pitted olives of your choice
  • 1 slat celery 1/2 carrot
  • 2 pepperoni
  • 2 cauliflower florets Olive oil to coat
  • 1 tbsp red wine vinegar
  • 1 tsp salt


Roughly chop all ingredients and combine with oil, vinegar and salt to quickly pickle. Can store in the fridge for a week.

Optional ingredients: capers, onions, chili flakes (whatever you want to pickle is fine).

Pres mixed muffler mix is available at most grocery stores now, feel free to add what you want.


For the Sandwich:

  • Olive Spread
  • House baked focaccia Mortadella
  • Hot capocollo Genoa Salami Provolone Swiss Cheese


Slice loaf through the middle for a top and bottom.

Cover bottom loaf with olive salad not quite too the edges.

Layer sandwich alternating with mortadella, provolone, hot capocollo, swiz, Genoa salami.

Cover top layer of salami with another spread of the olive salad then place the top of the loaf back on to cap it off.

Wrap tightly in saran wrap, trying to get as much air as possible out. Place in fridge overnight to let the flavors come together.

Slice into 6 wedges and share with your pals from a safe distance, or eat the whole thing and sleep off the next three months.

Please share, thank you!

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