Stromboli – Filled volcanic bread
Stromboli is an Italian Island in the Tyrrhenian Sea, just off the northern coast of bella Sicilia, and on this island, you will find ‘Mount Stromboli’, one of the famous four active volcanoes that can be found in Italy. Stromboli was also a fear of mine, from the books and cartoon animation of Pinocchio. Stromboli was the somewhat scary and controlling puppet master that Pinocchio makes a deal with and become his lead stage attraction. I still quiver at the thought of the Stromboli character but do still adore all the animations.So now I will lead you onto my favourite type of Stromboli. If you’re looking for a different style of bread that would willingly offer itself up for alternative flavours, then stromboli bread is your carb! I switch up the fillings to suit what I have in my pantry and fridge at the time. Pesto works well as a base layer, then top the bread with whatever else you fancy. Choose a variety of different cheeses to sundried tomatoes, fresh herbs, cured meats, jarred artichokes, anchovies and so much more. The stromboli bread works wonderfully as a star attraction but equally well, sliced, the stromboli would love to be dipped into a tomato sugo or piping hot season soup. Making this the perfect autumnal make.‘Stromboli’ bread is a meal-in-itself. The sweet fruits of the Mediterranean have jumped into this bread and have been rolled up tightly before being tucked into bed and baked. It’s perfect alongside some cured meats, olives, artichokes, and salad, but is also a tasty alternative for a picnic or children’s lunch boxes. Stromboli keeps very well due to the moisture of the filling. To re-heat the loaf just pop into a low oven, wrapped in a sheet of parchment paper for five minutes.
Servings 8 people
Ingredients
For the Dough
- 350 gm 00 Flour
- 5 gm Salt
- 200 ml Tepid water or Mozzarella water
- 7 gm Dried Yeast
- 3 tsp Olive oil
- 1 tsp Fresh rosemary finely chopped
For the Filling
- 250 gm Mozzarella chopped
- 50 gm Parmigiano Reggiano grated
- 150 gm Raosted peppers
- 350 tsp Basil torn
- 1 Garlic clove peeled and crushed
- Pepper to season
- 1 tsp Dried oregano
- 1 Small Red chilli finely sliced (optional)
- 4 tsp Pesto
Instructions
- Mix the flour and salt together in a large mixing bowl.
- Add the dried yeast to the tepid water and stir. This will activate the yeast.
- Make a well in the centre of the flour and pour in the yeasty water and olive oil, then sprinkle over the chopped rosemary.
- Using your fingertips, combine the flour and liquid to form a dough.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes. The dough should be smooth and elastic. If it is sticky, add a little more flour.
- Form the dough into a ball and place into a lightly oiled bowl.
- Cover with a clean tea towel and allow to prove for 1 hour 30 minutes in a warm area of the kitchen away from any draught.
- Prepare the filling. Into a bowl tumble in the chopped mozzarella, grated Parmigiano Reggiano, roasted peppers, basil, garlic, pepper, oregano, and chilli. Mix with a fork, cover, and set aside.
- Lightly flour the surface and turn out the dough. Roll the dough to the size of a Swiss roll tin around 30 x 25cm.
- Turn the dough so the shortest side is facing you. Spread over the pesto, to cover the dough.
- Sprinkle over the filling allowing a margin of 1–2cm all the way around.
- Roll from the shortest side, tucking in the edges as you go.
- Place onto a baking tray and cover with cling film. Allow to rest for 30 minutes while you preheat the oven to 180ºC (gas 4).
- Bake for 35 minutes until golden.
- Serve as part of an antipasti starter or with a salad as a light lunch.
Notes
Recipe taken from my first cookery book ; Southern Italian Family Cooking.
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