Stromboli
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- Recipe Card
Recipe Card
For the Dough
ingredients
- 2 cups bread flour
- 1 tablespoon olive oil
- 1/2 tablespoon fine sea salt
- 1 teaspoon sugar
- 1/2 teaspoon active dry yeast
For the Stromboli
ingredients
- 2 cups fresh mozzarella, grated on the large holes of a box grater
- 1/3 cup marinara sauce of choice
- 1 package Fiorucci Genoa Salami
- 1 package Fiorucci Hard Salami
- 1 package Fiorucci Pepperoni
- 1 egg, beaten with 1 teaspoon of water
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped parsley
- Flaky salt, to taste
- Coarsely cracked black pepper, to taste
For the Dough
Method
Step 1
Using a stand mixer fitted with a dough hook, or by hand in a large bowl, mix 3/4 cup room temperature water, sugar, and yeast until sugar is dissolved. Add olive oil and gradually incorporate the flour into the water mixture until a shaggy mass forms. Let rest at room temperature for 30-40 minutes.
Step 2
After the first rise, add salt and mix or knead until the salt is fully incorporated. If kneading by hand, this will take about 8-10 minutes, if using a stand mixer, this should take 3-4 minutes. The dough should be slightly tacky. Cover and place in the fridge for 24 hours.
Step 3
After the 24 hour ferment, dump the dough onto a well floured surface. Shape the dough into a smooth, round ball by grabbing the ends of the dough and pulling them into the middle. Rotate a quarter and repeat this process.
Step 4
Allow the dough to proof for an additional 1.5-2 hours at room temperature.
For the Stromboli
Step 1
Preheat the oven to 400F
Step 2
On a lightly floured surface roll the dough into a 10x16 in rectangle then transfer to a parchment lined sheet pan.
Step 3
Add tomato sauce to the prepared dough, then using the back of a spoon spread the sauce across the surface, making sure to leave a 3 inch gap at the top and 1 inch around the rest of the sides.
Step 4
Layer Fiorucci Genoa Salami, Pepperoni, Hard Salami and grated mozzarella cheese. Then roll like you would a cinnamon roll, making sure to tuck in the sides like a burrito. Pinch the seams to seal.
Step 5
Brush with egg wash and sprinkle with salt and pepper.
Step 6
Bake for 15-20 minutes, or golden brown and the dough is cooked.
Step 7
Remove from the oven and brush with butter, then parmesan cheese and finely chopped parsley. Allow the stromboli to cool for 5-10 minutes before slicing.
Step 8
Serve sliced on a platter with your favorite marinara sauce.