by Heather Schmitt-Gonzalez / Thursday, July 8, 2010
Stromboli ...or bread stuffed and erupting with deliciousness!
adapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno
2 tsp. dry yeast
1 ¼ c. water
3 ½ c. unbleached flour
1 ½ tsp. salt
3 Tbs. olive oil
For the filling and topping:
8 oz. smoked swiss cheese
3 cloves garlic, minced
8 oz. Prosciutto, sliced thin
4 oz. pepperoni, sliced thin
Handful of fresh basil leaves
~1 tsp. coarse salt
3 sprigs rosemary, stems removed
~1 tsp. freshly ground black pepper
Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.
Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins.
Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours. Punch down and chafe* for 5 minutes. Let rest 10 minutes.
Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.
Spread your cheeses, meats, garlic and basil evenly over dough. Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly. Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.
This Stromboli has been YEASTSPOTTED!
It is also my entry into Bread Baking Day #32: Italian Breads hosted this month at Family & Food & Other Things.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.