Stromboli Recipe
An Original Recipe by Lorraine Elliott
This is best started one day ahead to give the dough time for a slow ferment
Preparation time: 30 minutes plus overnight rising time
Cooking time: 30 minutes
Makes 1 stromboli (tip: you may want to double this!)
For dough:
- 2 1/4 cups bread or all purpose flour
- 2 teaspoons sugar
- 1 teaspoon fine salt
- 1/2 teaspoon instant dried yeast (yes not much)
- 220ml/7.7flozs/ ice cold water
- 30ml/1oz. extra virgin olive oil plus extra for greasing surfaces
- 3 tablespoons cornmeal
For filling:
- 1 cup marinara sauce (I used a spicy tomato pasta sauce)
- 1.5 cups grated mozzarella
- 1/2 cup grated parmesan (reserve 2 tablespoons for sprinkling)
- 150g/5ozs. grilled capsicum, cut into small pieces
- 1/4 cup sliced, pickled jalapenos
- 1/4 cup pitted black olives, halved
- 150g/5ozs. triple smoked ham
- 150g/5ozs. sopressa salami
- 150g/5ozs. hot salami
- 1.5 cups grated tasty cheese
- 1 egg, beaten
Step 1 - Mix the flour, sugar, salt and yeast together. Then mix in the olive oil and water until it becomes a shaggy mixture. Knead with a mixer for 5-6 minutes or until smooth and elastic.
Step 2 - Shape into a round and coat with olive oil. Cover with a greased layer of cling film or zip lock bag and allow to slowly rise in the fridge overnight.
Step 3 - Two hours before you want to make it, take it out of the fridge and allow to rise at room temperature.
Step 4 - Preheat oven to 230C/446F and line a large baking tray with the cornmeal. On a large surface, add some oil and roll out the dough to become a 40X30cm (16x12inch) rectangle.
Step 5 - Spread the sauce on the dough, then add the mozzarella and parmesan cheese, capsicum, jalapenos and olives. Then add the three types of meats and then the tasty cheese. Roll up from the shorter end and then gently place on the prepared tray. Lightly slash the bread on top and brush with egg and the two tablespoons of parmesan.
Step 6 - Bake for 15 minutes then reduce the heat to 190C/374F and bake for an additional 20 minutes. Allow to cool for 20 minutes and then slice and enjoy warm.