Stromboli

Cook Time 1 hour plus proving

Servings 6

Ingredients

1 garlic cloves, minced

300g passata

2 cups of shredded mozzarella

¾ cup parmesan 

150g double smoked leg ham

200g pepperoni salami, skin removed and thinly sliced

1 tbsp olive oil, plus extra 

1 tsp dried oregano

1 egg, whisked

Salt and pepper

Dough

1 x 7g sachet of instant yeast

1 tsp sugar

350ml luke-warm water

500g wholemeal bread and pizza flour, sifted

Fine semolina, for dusting 

Method

To make the sauce, fry garlic in oil. Pour in the passata and season with salt and pepper and bring to the boil. Turn down to a low heat and cook for 10-15 minutes to reduce and thicken.

Mix the yeast with the sugar, about 50ml warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate the yeast and so it becomes foamy.

Season the flour with a good pinch of salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the remaining warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Alternatively, knead with a dough hook attached to a stand mixer for 5 minutes. Roll into a ball, place in an oiled bowl and cover with cling film. Place in a warm spot to prove for about an hour or until doubled in size.

Preheat the oven to 220°C or as hot as your oven goes.

Dust a large surface with semolina and knock the pizza dough back. Using a rolling pin roll the dough out into a rectangle that is roughly 40 cm x 30 cm. Transfer to a large flat tray lined with baking paper.

Spread approximately 1/2 cup of the tomato sauce over the dough, leaving a 2 cm border. Top with pepperoni and ham then sprinkle over cheese and oregano. Fold in the shorter sides, rolling into a sausage, seam side down. Flatten slightly then brush with egg and sprinkle with extra oregano.

Bake for 15-20 minutes until golden. Rest for 15 minutes before slicing.