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Cut top off loaf. Scoop some bread from inside and tip but leave thick side and base.
Brush base and lid with a good amount of olive oil.
Make a salad with artichokes, capsicum, stuffed olives, capers, dried tomatoes, parsley, garlic, pepper and olive oil. Let stand for at least one hour (the longer the better).
Place layers in the loaf starting with half the salad, then sopressa, mortadella, tomato, cheese, prosciutto and finally salad again. Place lid on top of base.
Wrap tightly with alfoil. Place in refrigerator over night weighted with a heavy object.