This one has been sitting and waiting to be blogged. I don’t know why it took me so long because I really wanted to share this recipe with you as it’s a family favourite. You will never have a boring sandwich for your picnics ever again!
This was the first time I’ve made a stromboli. I’ve made similar loaves but this one was far the best one I’ve made and eaten. We took it out on one of our family days and it was a hit with the family. It’s basically a sandwich and filling baked all in one. You can choose what ever filling you and your family wants. I made one with two different fillings. One side for me and hubby with roasted peppers, pastrami, salami, and mozzarella cheese while I filled the other half with ham and cheddar cheese for the kids. A two in one!!
The recipe below is slight variation from Jo Wheatly, the winner of BBC’s The Great British Bake Off.
- 340g strong white flour (bread flour), plus extra for kneading
- 7g fast action yeast
- 1 tsp caster sugar
- 1 tsp salt
- 200ml warm water
- 4 springs of rosemary
- 1 jar of basil and parmesan tapenade
- 1 small jar of roasted peppers in olive oil
- 100g sun-dried tomatoes
- 150g mozzarella cheese
- Combine the flour, yeast, sugar and salt in a mixing bowl and make a well in the centre.
- Add 2tbs of olive oil from the roasted peppers and add 200 ml of the water. Mix until you have a soft dough.
- Knead with hands for 10 mins or mixer with a dough hook for 6 mins.
- Once the dough is smooth and elastic, place in a large oiled bowl . Cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
- Turn out onto a floured work surface and knead for 1 minute to knock back and then roll into a 40cm x 20cm rectangle.
- Spread the tapenade then scatter the fillings evenly over the dough.
- Fold the shorter ends of the rectangle over and roll the dough into a tight Swiss roll spiral.
- Carefully transfer to a baking tray with the seam on the bottom.
- Cover with oiled cling film and leave to prove again for another 1 hour or until doubled in size.
- Preheat over to 220degC (200degC fanforced)
- Brush with a little olive oil and push the rosemary springs onto the top.
- Bake in the middle of the oven for 30 mins until golden brown, then turn down the temperature to 200degC (180degC fanforced) for another 10 minutes
- Cool and then cut into thick slices to serve.