|Lemons Bottle and Stromboli Volcano. Photo by Adam Butler|
Stromboli dough recipe
|Stromboli bread with mozzarella and basil leaves|
1. In a big bowl sieve the flour and stir in the yeast, sugar and salt. Make a well in the centre and pour in the warm water, mix everything with your hands until you have sticky dough.
2. Transfer to a lightly floured working surface and knead about 10 minutes, until smooth and elastic.
3. Shape the dough into a ball and put in in a big bowl previously oiled. Cover with a cling film, pierce once and keep in a warm temperature (about 25ºC) for 60 minutes.
4. Put back the almost double size dough in the working surface (previously floured) and with the rolling pin (also bit floured) shape the roll in a 30 x 25cm rectangle. Cover for 5 minutes.
5. Oil a baking tray and pre-heat the oven at 200ºC
6. Uncover the dough rectangle and scatter over your favourite filling, leaving 1 cm free- fillings from the edges.
7. Starting for the short size, roll up the dough, tucking the side edges under to seal.
8. Transfer the roll seal down to the baking tray. Cover again with a cling film and let rest again in a temperature not below to 25ºC for 30 minutes.
9. Now brush the roll with 1 tbsp of olive oil, and prick some holes all over the bread. Finally sprinkle over the chopped rosemary leaves.
10. Bake in the middle of the oven for 30 minutes.
11. Let cool down a bit and serve with a salad or like a morning snack with a nice cup of tea.
For the filling
|Photo by Uberculture|
Mozzarella with Italian hams: Mix 2 chopped mozzarella balls previously drained in a bowl, with 100g chopped prosciutto ham, bresaola or salami or a mix of each one, plus 100g chopped roast peppers. Season with ground black pepper.
Photos of Adam Butler
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