Place the rack in the oven** and heat to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Cut the cheese pieces in half lengthwise, end to end, so that the cheese forms a long rectangle. Place the cheese rectangle in the center of the top of the bread so that it has a small bread border around it. Using the tip of the chef's knife and a back-and-forth sawing motion, cut into the crust in a profile that is 1 2 inches larger than the cheese on all four sides;Be careful not to cut all the way to the bottom of the bread. Remove the cut crust and some of the inside of the loaf, leaving the crust at the bottom and the bread on the sides intact (save the excess bread for crumbs or other uses). The cheese should fit into the cavity, have about 1 2 inches of space around it, and should be flush with the top of the bread. If not, cut and trim the cheese so that it fits.
Line the prosciutto on top of the bread bowl so that the meat completely covers the bottom and sides (this will prevent the melted cheese from leaking when baking). Cover the marinated meat along the sides of the cut so that they hang over the edge of the bread.
Sprinkle half of the giardiniera and olives on top of the prosciutto. Top with cheese cubes. Sprinkle the remaining Giardinira and olives on top and sides of the cheese. Brush any bare bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and begins to drip from the sides, 45 to 50 minutes.
Cover and let sit for 10 minutes, then cut into thick slices.