Dough

Cup of Yum
1. In the bowl of a stand mixer, dissolve the yeast in half the lukewarm water and let it sit for 10 minutes.
2. Add the flour over it.
3. Using the dough hook, start kneading, gradually adding the remaining warm water.
4. Knead for 1 minute then add 1 teaspoon of salt.
5. Then knead for 5 minutes until you obtain a smooth and homogeneous dough.
6. Add 1 tablespoon of extra-virgin olive oil and knead again for 2 minutes.
7. Grease with oil or flour a bowl and transfer the dough into it.
8. 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.
9. After 2 hours of proofing, preheat the oven to 390 F (200°C).
10. Transfer the dough to a floured work surface and roll it out into a rectangle the size of the baking tray.
11. 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.
12. Arrange the slices of salami, the grated provola, the sliced mozzarella, the black olives, and optionally the anchovies on top.
13. Add a pinch of pepper and a few basil leaves.
14. Roll the dough with the fillings as if to make a sausage.
15. Pinch the edges firmly and tuck the ends.
16. Place the stromboli on the baking tray lined with parchment paper.
17. Using a pastry brush, brush the entire surface of the stromboli with a little extra-virgin olive oil and sprinkle with Parmigiano Reggiano.
18. Decorate by making cuts in the dough.
19. Place in the oven and bake the stromboli at 390 F (200°C) for approximately 25 to 35 minutes.
20. Remove the stromboli from the oven, cut it into slices and enjoy it hot.