Added on 05/06/09
Combine the flour and salt in a bowl, set aside. In a bowl of a stand mixer combine the water and yeast, stir. Let stand for 5 to 10 minutes until creamy. Add about 2 cups of the flour mixture and stir with a wooden spoon until combined. Gradually...
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Combine the flour and salt in a bowl, set aside. In a bowl of a stand mixer combine the water and yeast, stir. Let stand for 5 to 10 minutes until creamy. Add about 2 cups of the flour mixture and stir with a wooden spoon until combined. Gradually add the rest of the flour, stir until the dough comes together. Place the bowl onto the stand mixer base and knead with the dough hook for 4 minutes at medium speed, until the dough is soft, velvety, and slightly sticky. Place the dough in a lightly oiled bowl, cover tightly with oiled plastic wrap, and let rise until doubled, 1 ¼ to 1 ½ hours. Punch the dough down. Transfer the dough onto a lightly floured surface. Cover with a big bowl and let rest for 20 to 30 minutes. Before you start rolling and shaping the dough, pour the oil into a sauté pan and start to heat. On a lightly floured surface, flatten the dough, sprinkle the sage and Soppressata over the top, turn in all the edges, and roll up the dough. Pat it flat and divide into two... See less 
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