Stromboli
Over a year ago
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Ingredients
- 450g Strong white flour
- 1 ½ tsp Dried yeast
- 3 tsp Course sea salt
- 3tbsp Olive oil
- 350ml Hand hot water
- 2tbsp Olive Oil
- 280g Mozzarella
- 4 Basil
- 115g Hard cheese (provolone. gruyere)
- 85g Proscuitto
- ½ tsp Course sea salt
- Dried thyme
- Olive oil
Accompaniment
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Method
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1
Mix the flour, yeast and one teaspoon of salt. Make a well in the centre and pour in the oil. Gradually add the water until you have a soft dough.
Knead on a lightly floured surface for 10 mins until smooth and bubbly. Place in a lightly oiled bowl and cover with a damp cloth. Leave in a warm place for 1 hour until doubled in size.
Knead lightly 4-5 times take care not to knock out the air. Tuck the sides under to encourage more bubbles. cover and leave again for 7 mins.
Roll out to 33cm x 28cm (about 5mm thick). Sprinkle with mozzarella, basil and half the oil. Cover with proscuitto and the rest of the cheese.
Roll like a swiss roll and tuck the ends underneath. pierce the roll all over with a long meat fork and pour over the rest of the oil. Sprinkle with salt and thyme.
Bake for 30-35 minutes at 200 degrees. until pale golden. Srizzle with more olive oil.
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