Ladies and gentlemen… gather round for possibly the best ever spin on a much loved classic, pizza. Put your hands together for Stromboli! (Cheers, applause & general excitedness fills the room!) Credit goes to the Mr for disovering this beautiful delight. You know you want it for yourself too don’t you? Good! Here is what you will need to make one large Stromboli which is enough to feed 2 as a main.
(Recipe adapted from Beyond Kimchee)
- 340g Plain Flour
- 3 tsp Fast Action Yeast
- 1.5 tsp Sugar
- 3tsp Salt
- 225ml Luke Warm Water
NOTE – you could also use ready made dough or a dough mix from the supermarket.
- Mozzarella Slices
- Salami Slices
- Ham Slices
- Fresh Basil
- Olive Oil
- Dried Herbes de Provence OR Dried Oregano
- Sea Salt
First, sift the flour into a large bowl (or stand mixer with dough hooks attached) and add the yeast, sugar and salt. Don’t put the salt directly onto the yeast as it can kill it. Then give it a quick mix. Add in the warm water and mix together until a dough forms. Knead on a lightly floured surface for about 10 minutes until the dough is soft and pliable.
If you are using a stand mixer – mix on low until a dough forms then increase the speed to medium/high and mix for about 4-5 minutes until the dough is soft and pliable.
Place the dough into a large, lightly oiled bowl, cover with either cling film or a damp tea towel then leave to prove for about an hour in a draft free place.
When the dough is doubled in size – transfer to a lightly floured surface & preheat your oven to 220°C/Fan 200°C.
Then roll out into a large rectangle. Bear in mind the size of the tray that you will be baking it on when you’re rolling.
Next, layer on the meats and mozzarella down the middle of the dough. I always alternate – mozzarella, ham, salami… repeat until you reach the end of the dough.
Now you know how wide the filling is – make equal markings down both sides. These will make the lattice strands.
Using a dough scraper or knife, slice the strands out leaving half a cm or so between the cuts & the filling.
Then top with a handful of torn, fresh basil leaves & some freshly cracked black pepper.
Now to shape the lattice. Fold the top of the dough over the filling, fold in the top two strands and cross them over each other.
Continue the lattice by folding in alternate strands, left, right, left, right etc until you get near the end.
Then when you get towards the bottom, do as you did at the start by folding up the end piece over the filling and crossing in the strands.
Then finish off by folding the last 4 strands as you have been doing the whole way down, tucking the last two under the end. Press to seal so they don’t pop up during baking.
Carefully transfer to your baking sheet. Brush the top with olive oil & sprinkle with herbes de provence (or oregano) and a little sea salt.
Pop into the preheated oven for 15-20 minutes. Turn halfway to get an even bake. It is ready when the dough is crispy & golden and the cheese has melted.
Cut into finger slices and serve with your dip of choice.
This is now probably one of my favourite recipes! It’s simple to make, absolutely delicious and always goes down well with friends/family. AND you can always change it up by messing with the fillings. Maybe try a bit of chorizo, some slices of fresh tomato or even sliced cooked sausages! You could really play about with this recipe – it’s so versatile!
Hope you enjoyed the post my lovelies, until next time.