March 23, 2012
Stromboli with Salami and Cheese
1 envelope active dry yeast
3½ cups unbleached bread flour, sifted
2½ tsp. sea salt
3½ Tbsp. olive oil
1½ cup lukewarm water
1 tsp. olive oil for brushing
1 baking sheet, lighty greased
3 oz. salami, thinly sliced
3 oz. prosciutto, or coppa
3 oz. parmesan cheese, grated
3 oz. mozzarella cheese, grated
a bunch of baby spinach, stems removed
a bunch of fresh basil leaves, teared into large pieces
2 roasted red peppers, sliced into strips
pepper to taste
1. In a mixing bowl add flour, yeast, add 2 teaspoon salt. Stir in the oil and enough water to make into a soft dough. Put the dough onto a lightly floured surface and knead until texture is smooth. Cover and let dough stand in a warm place for an hour, until doubled in volume.
2. Preheat oven to 400°F. Unwrap the dough and knead lightly for about 3 minutes, until smooth. Cover and let stand for another 15 minutes. Roll out the ready dough on a floured surface to a rectangle about 15 x 12 in size and about ½ inch thick. Spread the meats over the dough evenly and top with cheese, basil, spinach, and bell peppers. Roll the dough from the long side down, pinching and tuck in the corners. Place on the baking sheet with the join sides down. Cover with a clean kitchen towel and let stand for 10 minutes.
3. Pierce the roll several times with a skewer. Brush with oil and sprinkle with remaining salt on top. Bake in middle of the oven for 35-40 minutes, until firm and golden. Cool on a wire rack.
4. Cut bread into thick slices and serve warm.