Stromboli

By Angela Pietrantonio
@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

Rating:

★★★★★ 3 votes

Comments:

7 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
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

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

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.

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

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.

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

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.

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.