There two things you should know about me:
- I love pizza
- I love making bread
So I double love stromboli!
As I said before, I love making bread. I understand it is very time consuming and it’s not for every one so you can use pizza dough sheets from the super market.
I make my toddler get involved by letting her have a go at kneading the dough, rolling it out and placing the ingredients into the middle. I find that, the more she helps with preparing the meal, the more likely she is to eat it after wards.
I have included the recipe and instructions for making the dough as it differs slightly from a typical bread dough.
Makes 1 loaf
Ingredients for dough:-
500g strong white flour, plus extra for dusting
7g easy blend dried yeast
2 tsp salt
3 tbsp oil, plus extra for brushing
350 ml lukewarm water
Ingredients for filling:-
85g thinly sliced Italian salami
175g mozzarella cheese, chopped
25g Fresh basil
2 red peppers, deseeded and sliced
If you are using ready made dough, preheat oven and skip to step 5.
- Preheat oven to 200C/gas 6. Do this just before your second knead of you are making your own dough.
- Sift flour into a mixing bowl, mix in yeast, salt, then stir in the oil and gradually add water until it forms a soft dough.
- Knead the dough on a lightly floured surface for about 10 minutes. Cover and leave in a warm place for an hour, or until it has doubled in size.
- Knead again for 2-3 minutes until smooth. Cover and leave for a further 10 minutes.
- Roll out the dough to a rectangle about 38 x 25 cm with a thickness of 1cm.
- Spread the salami over the dough and top with mozzarella, basil and peppers. Season with pepper.
- Grease a baking tray. Firmly roll up the dough from the long side, pinch the ends and place on the baking tray with the join underneath. Cover and leave to stand for 10 minutes.
- Pierce the roll deeply several times.
- Brush the oil and sprinkle a few pinches of salt on top. Bake in the oven for 30-35 minutes, or until firm and golden.
I don’t ways have strong white flour so I have used plain white flour and it has worked just as well.
When adding the yeast and salt to the flour, try not to add them together as the salt can stop the yeast from working. I make a well in the flour for the water and put the salt and yeast on opposite sides of the well.
When kneading the dough I like to do the first knead on a lightly oiled surface and then the second knead on a floured surface.