Stromboli

Angela Pietrantonio

By
@mrsjoepie

An Italian bread from Sicily. It's center is filled with smoked mozzarella and Basil. Best eaten warm right out of the oven.

Handed down from my family


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
Comments:
Serves:
1 Loaf (10 slices)
Prep:
2 Hr
Cook:
1 Hr

Ingredients

2 tsp
dry yeast
1 1/4 c
water
3 1/2 c
unbleached flour
1 1/2 tsp
salt
3 Tbsp
olive oil

FOR THE FILLING & TOPPING

7 oz
mozzarella, chopped
7 oz
smoked mozzarella, chopped
1
garlic clove, peeled & chopped
1
handful of fresh basil leaves
3 Tbsp
olive oil
1 tsp
coarse salt
3 sprig(s)
rosemary, stems removed
1 tsp
pepper

Step-By-Step

Step 1 Direction Photo

1Sprinkle the yeast into 1 cup of the water in a bowl. Leave it sit for 5 minutes; stir to dissolve.

Step 2 Direction Photo

2Mix the flour and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil. Mix in the flour from the sides. Stir in the reserved water, as needed, to form a soft, sticky dough.

Step 3 Direction Photo

3Turn the dough out onto a lightly floured surface. Knead until the dough is smooth, silky & elastic, about 10 minutes.

Step 4 Direction Photo

4Place the dough in a clean, oiled bowl and cover with a dish towel. Let the dough rise until doubled in size (about 1 1/2 to 2 hours). Punch dough down & form the dough into a ball (chafing, about 5 minutes). Let dough rest for 5 minutes.

Step 5 Direction Photo

5Shape the dough into a 14" x 8" rectangle. Cover with a dish towel and let rise for 10 minutes.

Step 6 Direction Photo

6TO MAKE THE FILLING AND TOPPING

Spread the cheeses, garlic, and basil leaves evenly over the dough. Roll the dough like a Swiss roll starting at one end of the shorter sides, but without rolling to tightly.

Step 7 Direction Photo

7Place on an oiled baking sheet. Use a skewer or a carving fork to pierce several holes though the dough to the baking sheet. Sprinkle with the olive oil, salt, rosemary leaves, and pepper.

Step 8 Direction Photo

8Bake in preheated oven, 400*, for 1 hour. Cool slightly then drizzle the remaining olive oil over the top.

9 points per serving

About this Recipe

Course/Dish: Savory Breads