For years, I have made focaccia topped with olive salad. Even without the ham and Genoa salami, each bite makes you think you're eating a muffaletta. Trying to up the ante, I thought I'd try folding in the salami, ham, cheese and olive salad into the dough. The concept seemed brilliant, but the result was so-so. Since I added a cup of olive salad, I decided to leave out the 3 tablespoons of olive oil I usually add. I think I baked it a smidge too long, as it was a bit dry. The flavor was ok, but I prefer the taste of my original version. I did think about slicing it and giving it a second bake to make a savory biscotti, but it was late, and I had a messy kitchen to clean. If you decide to give it a go, I'd try increasing the olive salad or adding 1-2 tablespoons of olive oil.
4 oz shredded monterey jack cheese
1/4-1/2 lb shredded ham
8 thin slices Genoa salami, sliced
8-12 oz warm water
In the bowl of a stand-mixer, combine the flour, yeast, and salt and mix using the paddle attachment. With the machine on low, add the olive salad, cheese, ham, and salami. Add 4 oz of water and continue to mix, adding the remaining water, until the mixture pulls away from the bottom of the bowl. Switch to the dough hook, and knead for 6 minutes. Remove from bowl and shape into a ball.
Lightly oil a large bowl, place the dough in the bowl, turning to coat. Cover with plastic wrap and drape with a kitchen towel. Let rise in a warm place for 60-90 minutes.
Deflate dough and press into a 13x9 pan. Cover and allow to rise again for another 30 minutes.
Bake at 400 degrees for 25-35 minutes. Allow to cool before cutting into squares.