I can sum this recipe up in one sentence: Pepperoni Bread for Adults.
Okay, I'll add a second: I'll be making this AGAIN and AGAIN!
By Rose Levy Beranbaum in The Bread Bible pg 370
2 cups plus 3 Tbsp unbleached all-purpose flour
1 Tbsp malt powder or barley malt syrup or honey or sugar
3/4 Ttsp instant yeast
1/2 tsp coarsely cracked black pepper
3/4 tsp salt
1 cup water, room temp
3/4 cup prosciutto, cut into 1/4 to 1/2 inch pieces
4 tsp rendered bacon fat or melted butter
Standing Mixer Method: In the mixer bowl, whisk together the flour, malt, yeaste, and black pepper. Then whisk in the salt. With the dough hook, on low speed, add the water and mix for about 1 minute, until flour is moistened. Knead the dough on medium speed for 7 minutes
Add the prosciutto and mix on low speed for 1 minute or until evenly incorporated. The dough should be very elastic and jump back when pressed with a fingertip. It should still be a little tacky but not cling to your fingers. If little water and knead it in. (The dough will weigh about 1 1/2 lbs).
Dust the dough lightly with flour and cover it with plastic wrap. Allow it to relax for 20 minutes.
Turn the dough out onto a lightly floured counter. Roll it into an 18" long rope. Shape it into a ring, overlapping ends by 2 inches and press lightly to seal. The ring will be about 7" in diameter and 1 1/4" high, with a 3" hole in the center.
Preheat oven to 450 degrees. Have oven shelf at the lowest level and place a baking stone or sheet pan on it. Place skillet or rimmed pan on floor of oven beneath it.
Shortly before baking, brush the dough all over with the melted bacon fat or butter (Do not slash dough) Using a Silpain liner (or parchment paper) lift the ring onto the hot baking stone. Toss 1/2 cup of ice cubes into the pan beneath and immediately close the door. Bake for 20 min. Turn heat down to 400 degrees and continure baking for 10-15 min or until the bread is deep golden brown (with a thermometer 211 degrees F)Halfway through baking, with a heavy pancake turner, lift the bread from the Silpain or parchment and set it directly on the stone, turning it around as you do for even baking. When the bread is baked, turn off the oven, prop the door slightly ajar, and leave the bread in the oven for 5 minutes.
Remove bread from the oven, and transfer to a wire rack. Brush with another coat of melted bacon fat or butter, and cool completely. The textur eof the bread is most appealing when torn rather than cut.