Italian · serves 2
Mozzarella and Basil Stromboli
Rolled like a swiss roll with sauce and cheese inside. Slices show the spiral.
Ingredients
- 300ml lukewarm water
- 7g dried yeast
- 450g strong white bread flour
- 50g semolina
- 2 tsp salt
- 2 tbsp olive oil
- Sauce: 2 tbsp olive oil, 4 garlic cloves, 400g chopped tomatoes, 1/2 tsp oregano, salt and pepper
- 125g mozzarella
- 20g fresh basil, chopped
Method
- Bloom the yeast in the water, 5 minutes.
- Sift the flour and stir in the semolina. Salt and oil into the yeast water, then combined to a soft dough.
- Knead 5 minutes, prove 1-2 hours until doubled.
- Sauce: fry the garlic in oil, add tomatoes, oregano, salt and pepper, and reduce until thick. It must be thick or it soaks the dough.
- Roll the dough into a rectangle, spread the cooled sauce leaving a border, then mozzarella and basil.
- Roll up tightly from the long side and seal the seam.
- Seam down on a lined tray, slashed across the top a few times.
- 180°C for 35 minutes. Rest 10 minutes before slicing.