Stromboli – savoury roulade is a traditional Italian recipe that you can have for breakfast or dinner. It tastes delicious and it looks beautiful. Here is the recipe:
For the dough:
- 675 grams/ 1 lb 8 oz. strong white flour
- 2 ½ teaspoons easy-blend dried yeast
- 3 tablespoons olive oil, plus extra for greasing
- 2 teaspoons sea salt flakes
- 350 ml/12 fl oz. lukewarm water
For the filling:
- 250 grams diced mozzarella cheese
- 85 grams/3 oz. thinly sliced Italian salami (*see note)
- Handful basil leaves
- 2 red peppers, deseeded (roasted, peeled, and sliced pepper)
- Combine the flour, yeast, and 1 ½ teaspoons of the salt, then stir in the oil with enough water to make a soft dough.
- Turn out the dough onto a floured work surface and knead for about 10 minutes. Cover and set aside in a warm place for 1 hour, until doubled in size.
- Knead lightly for 2-3 minutes, until smooth. Cover and leave to stand for a further 10 minutes. Roll out the dough to a rectangle about 38×25 cm/ 15×10 inches, and 1 cm/ ½ inch thick.
- Preheat the oven to 220C/425F/Gas Mark 7/ Grease a baking sheet. Spread the salami over the dough and top with the cheese, basil, and red peppers. Season with pepper. Roll up firmly from the long side, pinch the ends and put on the prepared baking sheet. Join underneath, cover and leave to stand for 10 minutes.
- Pierce the roll deeply several times with a skewer. Brush with oil and sprinkle with the remaining salt. Bake in the preheated oven for 30-35 minutes, or until firm and golden. Leave to cool on a wire rack. Slice into thick slices and serve.
*Note: The traditional Stromboli recipe usually includes Italian salami for the filling, though, you can use spinach instead of meat – just like I did for this recipe (as you can notice on the image).