Stromboli
Serves 2
Directions
- 1Mix all dough ingredients, knead, and let rise until it doubles in volume.
- 2Degas the dough on a floured or semolina-dusted surface and stretch it thin into a rectangular shape approximately 60 x 30 cm, then divide it into two pieces.
- 3Cover the dough with your choice of filling ingredients, leaving the edges free, moisten the edges, roll the dough, and seal the edges and ends tightly.
- 4Place on a baking sheet lined with parchment paper or flour.
- 5Make some cuts on the surface, brush with olive oil, top with dried herbs and salt, and bake in a preheated oven at 230 degrees until golden brown.
- 6Cut into slices and serve.
Ingredients
- 500 g 000 flour
- 10 g salt
- 3 g dry yeast
- 300 ml water
- 20 g olive oil
- 1 cup tomato sauce
- 300 g mozzarella cheese
- 200 g cooked ham
- 80 g pitted green olive
- 1 whole tomato, diced
- 100 g parmesan cheese
- fresh oregano (optional)
- fresh basil (optional)
- dried seasoning (optional)
- 1 egg (optional)
- olive oil (optional)
Tips
- You can let the dough rise in the refrigerator for 12 hours.
- You can leave the strombolis assembled in the refrigerator for a few hours before baking.
- You can fill it to your preference.
