Dutch Crunch Bread Sandwich with Prosciutto, Tomatoes and Mozzarella

For the bread:

1. In a large mixing bowl combine, water, milk, sugar and yeast. Stir to combine and let it sit for 5 minutes (should start to foam a little bit).

2. Then add sunflower oil, salt and 2 cups flour. Using a wooden spoon mix until combined and slowly add flour 1/4 cup at a time until dough pulls away from the sides (and isn’t as sticky).

3. Knead dough for 4 minutes on a lightly floured surface. Lightly grease a large bowl and place dough in it, covering with plastic wrap. Keep in a warm place and let rise until doubled in size. This should take around 1 hour.

4. Once dough has risen divide it into 6 portions and form into rolls (try not to handle the dough too much). Place dough on a parchment paper lined baking sheet, cover with plastic wrap and let it sit for 15 minutes. Preheat oven to 380 F.

For the topping:

1. Start topping right before bread has finished rising. Combine ingredients in a large bowl and whisk to combine, until smooth. Add more water or flour if necessary—mixture should have a slow dripping consistency. Let stand 15 minutes.

2. Using a spoon generously top the bread rolls with the mixture. Make sure to use all of it—a thicker layer of the topping will allow for more cracks in the bread.

3. Bake for 25-30 minutes at 380 F on the middle or top rack (I used the top oven rack) until browned. Then remove the pan from the oven and let rolls cool before slicing and eating.

For the sandwich:

1. Slice the rolls in half horizontally and toast the bottom half. Spread mayonnaise and pesto (optional) on both sides of the bread. Add remaining toppings and enjoy!

Recipe adapted from Baking Bites and The Bread Bible.