Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 1.
Mix 15 sec/speed 6-7.
Knead 2 min/dough setting/Interval. Allow to 'rest' for 5-10 minutes.
Knead again 3 min/dough setting/Interval.
Turn out into oiled bowl and cover completely with plastic wrap so the air will be trapped and allow to double.
The dough will be quite hard and dense and yet flexible.
When happy with the rise, punch down and roll into two rectangular shapes.
Lay salami and cheese across each rectangle, then fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together.
Turn over so that the seam is down and you have a nice smooth top. Slash top of loaves with very sharp knife diagonally.
Place onto baking paper and allow to rise again. (Use warming drawer if you have it…and yes, I LOVE IT!!) Cover with a cloth.
Preheat oven to 180°C with maximum steam available. Alternatively add a water bath onto the bottom rack when preheating and leave it in there until the loaves are cooked. Bake for 10 minutes at this temperature then increase temp as directed.
Bake a further 15 minutes at 225ºC or until golden. Loaf should sound hollow when tapped. Cool slightly before slicing.
If you want to make only one loaf, simply halve everything but the yeast. Use 20g fresh or 1 tsp dried. I have written the filling per loaf.
Serve with Marinara Sauce for dipping and some chopped green herbs on top.