Stromboli
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Prep Time
45 mins
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Cook Time
45 mins
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Resting Time
2 hrs 10 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
739 kcal
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Course
Main Course
Stromboli
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Stromboli is an Italian-American specialty from Pennsylvania derived from pizza, a dough rolled and stuffed with cheeses and cold cuts.
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Ingredients
- 4 cups all-purpose flour , sifted
- 1 cup water , at 97 F / 36°C
- 1 tablespoon active dry yeast
- 6 oz. tomato puree , passata di pomodoro
- 4 oz. salami
- 5 oz. mozzarella , sliced
- 3 oz. provola , grated
- A few black olives , pitted
- 2 oz. anchovies in olive oil , optional
- 1 tablespoon capers
- 1 tablespoon oregano
- extra virgin olive oil
- salt
- black pepper , freshly ground
- A few basil leaves
- 2 tablespoons parmigiano reggiano
Equipment
- Stand mixer
- pastry brush
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Instructions
Dough
- In the bowl of a stand mixer, dissolve the yeast in half the lukewarm water and let it sit for 10 minutes.
- Add the flour over it.
- Using the dough hook, start kneading, gradually adding the remaining warm water.
- Knead for 1 minute then add 1 teaspoon of salt.
- Then knead for 5 minutes until you obtain a smooth and homogeneous dough.
- Add 1 tablespoon of extra-virgin olive oil and knead again for 2 minutes.
- Grease with oil or flour a bowl and transfer the dough into it.
- Cover it with plastic wrap then a thick cloth and let it rise for 2 hours in a warm place, away from drafts. It should at least double in volume.
- After 2 hours of proofing, preheat the oven to 390 F (200°C).
- Transfer the dough to a floured work surface and roll it out into a rectangle the size of the baking tray.
- In a bowl, mix the tomato puree, capers, oregano and a pinch of salt. Then spread this mixture over the dough, 1 inch (3 cm) from the edges.
- Arrange the slices of salami, the grated provola, the sliced mozzarella, the black olives, and optionally the anchovies on top.
- Add a pinch of pepper and a few basil leaves.
- Roll the dough with the fillings as if to make a sausage.
- Pinch the edges firmly and tuck the ends.
- Place the stromboli on the baking tray lined with parchment paper.
- Using a pastry brush, brush the entire surface of the stromboli with a little extra-virgin olive oil and sprinkle with Parmigiano Reggiano.
- Decorate by making cuts in the dough.
- Place in the oven and bake the stromboli at 390 F (200°C) for approximately 25 to 35 minutes.
- Remove the stromboli from the oven, cut it into slices and enjoy it hot.
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