Monday, October 4, 2010


A certain scooter-boy I know loves Stromboli. So I figured maybe you would like it too. It's easy to make, requires few ingredients, and feels like a big hug from your Italian grandmother. You know, if you had an Italian grandmother.

1 1/4 Cups warm water
1 Tablespoon active dry yeast
1 Teaspoon sugar
2 Tablespoons olive oil (I like DaVero)
2 Teaspoons salt
3 1/2 - 4 Cups flour

Combine 1/4 cup warm water with yeast and sugar. Stir to dissolve and let sit for 5 minutes until foamy. Add additional water, sugar and olive oil. Stir. Gradually combine flour until you have a smooth dough that comes away from the bowl. Flour surface and knead dough for 10 minutes. Place dough in oiled bowl, cover with towel, and let raise for 1 hour. Preheat oven to 375.

After risen, punch down dough, divide in half, roll out into rectangle on lightly floured surface. Once you have desired size (about 8" x 12"), you may lay out the filling. Repeat if making two Stromboli, or wrap remaining dough thoroughly with Saran Wrap and place in freezer.

Provolone cheese (Sliced freshly from the deli)
Pepperoni (ditto)
Mozzarella (Buffalo is amazing)
Olive oil
Finishing salt (Try an alder smoked salt for a textured flavor)

Roll Stromboli (as if you were making a giant ho-ho), tucking ends as you roll. Slice vents into the top of Stromboli and brush dough with beaten egg. Place Stromboli on greased sheet and bake for 30 minutes or until bread is golden brown. Remove from oven, let stand 5-minutes, slice and serve.

For a more thorough recipe, go here: Fabulous Foods

For a grocery trip, go here: Oliver's Market

For a yoga class, go here: Three Dog Yoga

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