Step 1

In the bowl of your stand mixer, mix the water, olive oil and salt until the salt is dissolved.

Step 2

Add the flour, garlic powder, Italian seasoning, black pepper and Parmesan cheese.

Step 3

Fit the mixer with the dough hook and mix on low speed until the dough comes together, about 2 minutes.

Step 4

Knead on medium speed for 10 minutes at which point you should have a very smooth and stretchy dough that completely clears the sides and bottom of the bowl.

Step 5

Add a tablespoon or two of olive oil to a zip top bag.

Step 6

For the dough into a smooth ball, place in the bag, making sure it gets completely coated with the oil.

Step 7

Refrigerate for 12 hours or up to 24 hours.

Step 8

Set a moistened coffee filter inside a deep glass or wide-mouth jar. Fold the edges of the filter back over the rim of the glass/jar all the way around, making a cuff to hold the filter in place.

Step 9

Carefully pour in the first amount of marinara. You may have to use 2 filters and split the amount of sauce between the two.

Step 10

Allow the sauce to drain for about 15 minutes. Discard any liquid that collects in the bottom of the glass.

Step 11

Assemble all your ingredients so they are easy to reach.

Step 12

Take the dough out of the fridge and cut it in half. Each of my halves weighed 11.2 oz, but nothing awful will happen if you just eyeball it. Cover the second half as you work with the first.

Step 13

Roll the dough out into about a 10" x 12" rectangle. I find it easiest to roll specific shapes (either round or square-ish) using a tapered pin.

Step 14

With a pizza cutter or a sharp knife, slice into each of the long sides of the dough by about 2 1/2", making the slices about 3/4" wide. You'll have a strip of uncut dough running down the center of your rectangle.

Step 15

Now start layering half of the ingredients onto the center of the rectangle. I used a small amount of sauce between each layer as you see in the video, so my layering went sauce-fresh mozzarella-sauce-sopressata-sauce-provolone-sauce-olives-sauce-mozarella. Layer yours however you like.* (See Notes, below)

Step 16

Now "braid" your loaf by pulling the first of your dough strips from one side of your rectangle up and over the filling and to the other side. Angle the strip down toward the unfinished end. Now take first strip on the other side and pull it up and over the filling, also angled down. Repeat all along the length of your rectangle, working from side to side and angling the strips toward the unfinished end. This way, each "loose" end will get covered by a dough strip that comes after, keeping your loaf nice and neat. But even if the loaf isn't picture perfect, don't sweat it. It will still be delicious!

Step 17

Repeat with the second half of the dough. Place on parchment-lined baking sheets, cover and let rest for at least 20 minutes or up to an hour (if you let it rest longer, the finished loaf will be "poofier.")

Step 18

Bake at 350F for 30-35 minutes or until a lovely golden brown. Let cool for 15 minutes before slicing. Serve warm with the dipping sauce, below.

Step 19

Drain the second amount of marinara just as you did the first time.

Step 20

Place in a microwave-safe bowl and heat until hot, about a minute or so on high power, depending on your microwave. Sprinkle on some grated cheese and microwave for another 20 seconds or so to melt the cheese. Dip with Abandon. Enjoy!