Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen
Ingredients
For the dough
- 400g strong white flour plus extra for dusting
- 5g fast-action dried yeast
- 1 tbsp olive oil, plus extra for brushing
For the filling
- 20 slices Milano salami (about 100g)
- 150g grated mozzarella
- handful of basil leaves
Method
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Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
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Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
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Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.