Stromboli

For key visual process steps, refer to the body of the blog post.

Make the dough:

1. Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
2. Give it a stir and set aside until yeast is bubbly and active.
3. Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
4. While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
5. Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
6. Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
7. Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.
8. Once the dough has risen, deflate the dough and divide it into 2 equal portions.
9. Roll out one portion of dough into a long rectangle, about 12" by 16".
10. Layer the sauce and fillings over the surface of the entire dough, leaving a little gap at the edges.
11. Starting from the long end, carefully roll up the dough, with the seam-side down, and gently pinch the sides to seal.
12. Carefully transfer the cylindrical dough log onto a large baking sheet lined with parchment paper.
13. Repeat with the second portion of dough.
14. Lightly cover and place in a warm location until slightly puffy, about 20-30 minutes.
15. Preheat oven to 400°F/204°F.
16. Make a few slits on the surface of the stromboli.
17. Use a pastry brush to lightly brush the surface of the dough with egg wash.
18. Bake at 400°F/204°F for 22-25 minutes, or until golden brown in colour.
19. Remove from oven, cool for 15 minutes before slicing with a sharp, serrated knife.
20. Serve with additional marinara sauce.