Prosciutto
Stromboli
Step 1.
Pour 325ml lukewarm water into a large bowl. Add the yeast and sugar and whisk to dissolve.
Step 2.
Leave to stand for 5 mins. It should get foamy, or at the very least, creamy. If it doesn’t, your yeast is likely dead and you’ll need to start over with fresher yeast.
Step 3.
Add the strong white bread flour and 10g fine sea salt and mix until a shaggy dough forms.
Step 4.
Turn the dough out onto a floured work surface. Knead until smooth, elastic and no longer sticky, around 5 mins.
Step 5.
Divide the dough into two and roll into balls.
Step 6.
Place each ball in a floured bowl, cover with a cloth and leave to prove in a warm place for 1 hour, or until doubled in size.
Step 7.
Meanwhile, finely chop the onion and garlic.
Step 8.
Heat a splash of olive oil in a saucepan set over a medium heat. Add the onion and cook until softened but not browned, 7 to 10 mins.
Step 9.
Add the garlic and cook for 1 minute, then add the crushed tomatoes and basil sprigs. Season with salt and pepper and stir to combine.
Step 10.
Reduce the heat to low and simmer for 30 mins, stirring occasionally. Adjust the seasoning to your liking and leave to cool.
Step 11.
Meanwhile, thinly slice the mozzarella and pick the basil leaves.
Step 12.
Punch down the dough to expel the air then turn it out onto a floured work surface and knead it for 1 minute to further deflate it.
Step 13.
Roll each dough ball into a ½ cm-thick rectangle. Spread with some of the marinara, leaving a 2cm border around the edge. Top with the deli meats, mozzarella slices and basil leaves.
Step 14.
Roll the dough up into a log and tuck in the ends to enclose the filling.
Step 15.
Place the two stromboli on two greaseproof paper-lined baking trays and leave to rise for 30 mins.
Step 16.
Heat your oven to 200°C / fan 180°C.
Step 17.
Beat the egg. Brush the stromboli with the egg wash, sprinkle with flaky salt and bake for 25 to 30 mins, or until well risen and golden brown.
Step 18.
Leave to cool for 10 minutes, then slice thickly and serve with any remaining marinara.
Flavour Rating
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Would you make it again?
Exclusive to Mob+ members.
Notes
In partnership with S.Pellegrino
Get In Touch
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Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
In partnership with S.Pellegrino
Step 1.
Pour 325ml lukewarm water into a large bowl. Add the yeast and sugar and whisk to dissolve.
Step 2.
Leave to stand for 5 mins. It should get foamy, or at the very least, creamy. If it doesn’t, your yeast is likely dead and you’ll need to start over with fresher yeast.
Step 3.
Add the strong white bread flour and 10g fine sea salt and mix until a shaggy dough forms.
Step 4.
Turn the dough out onto a floured work surface. Knead until smooth, elastic and no longer sticky, around 5 mins.
Step 5.
Divide the dough into two and roll into balls.
Step 6.
Place each ball in a floured bowl, cover with a cloth and leave to prove in a warm place for 1 hour, or until doubled in size.
Step 7.
Meanwhile, finely chop the onion and garlic.
Step 8.
Heat a splash of olive oil in a saucepan set over a medium heat. Add the onion and cook until softened but not browned, 7 to 10 mins.
Step 9.
Add the garlic and cook for 1 minute, then add the crushed tomatoes and basil sprigs. Season with salt and pepper and stir to combine.
Step 10.
Reduce the heat to low and simmer for 30 mins, stirring occasionally. Adjust the seasoning to your liking and leave to cool.
Step 11.
Meanwhile, thinly slice the mozzarella and pick the basil leaves.
Step 12.
Punch down the dough to expel the air then turn it out onto a floured work surface and knead it for 1 minute to further deflate it.
Step 13.
Roll each dough ball into a ½ cm-thick rectangle. Spread with some of the marinara, leaving a 2cm border around the edge. Top with the deli meats, mozzarella slices and basil leaves.
Step 14.
Roll the dough up into a log and tuck in the ends to enclose the filling.
Step 15.
Place the two stromboli on two greaseproof paper-lined baking trays and leave to rise for 30 mins.
Step 16.
Heat your oven to 200°C / fan 180°C.
Step 17.
Beat the egg. Brush the stromboli with the egg wash, sprinkle with flaky salt and bake for 25 to 30 mins, or until well risen and golden brown.
Step 18.
Leave to cool for 10 minutes, then slice thickly and serve with any remaining marinara.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.