Torta Salata Pasquale (Italian Easter Bread)

3 3/4 c. flour

1 1/2 T. baking powder

3/4 c. good olive oil

1/2 c. water

1 1/4 c. dry white wine

6 eggs, beaten

1/4 lb. prosciutto slices, cut into bite size pieces

1/4 lb. mortadella slices, cut into bite size pieces

1 c. whole black olives, seeded and coarsely chopped

1/2 c. shredded Italian Cheese blend (parmesan, asiago, romano)

Freshly ground pepper

Sift together the flour and baking powder in a large bowl.  Make a well in the center and add the olive oil, water and wine.  Whisk together until well blended.  Stir in the eggs, then add the meats, olives and cheese. Season, generously, with the ground pepper and pour into a greased and floured 8.5x11" baking pan. Bake in a preheated 350* oven for 50-60 minutes, until risen and golden brown.  Cool completely before slicing and serving.