Preheat the oven

• Preheat the oven to 180 °C.

Hollow out the bread

• Slice the loaf in half lengthwise.
• Remove most, but not all, of the bread from the bottom half, being careful not to break through the crust.
• Keep the removed bread for breadcrumbs.

Layer the filling

• Place half of the mozzarella slices in the hollowed base.
• Add the tomato slices, then drizzle with olive oil and sprinkle with oregano, grated garlic and salt.
• Add the prosciutto and top with the remaining mozzarella.

Brush the top half

• Brush the cut side of the top half with olive oil and grate garlic over it.

Bake

• Bake the filled base for 20 minutes, until the mozzarella has melted and the bread is golden brown.
• Bake the top half for about 10 minutes, until golden brown.

Finish and serve

• Spread the pesto over the baked base.
• Cover with the top half, slice and serve.