Italian · serves 2

Stuffed Stromboli

Roasted peppers, sundried tomatoes, olives and mozzarella rolled into a loaf.

110 min A proper cook Vegetarian

Ingredients

  • 300ml lukewarm water
  • 7g dried yeast
  • 500g strong white bread flour
  • 1 tsp caster sugar
  • 2 tsp salt
  • 60ml olive oil
  • A handful of basil
  • 100g roasted peppers, chopped
  • 50g sundried tomatoes, chopped
  • A handful of olives, sliced
  • 60ml tomato paste
  • 250g mozzarella, sliced

Method

  1. Bloom the yeast in the water, 5 minutes.
  2. Mix flour, sugar and salt. Oil stirred into the yeast water, poured in, mixed to a dough.
  3. Knead 10 minutes until smooth and elastic. Prove 1 hour until doubled.
  4. Roll into a large rectangle.
  5. Tomato paste spread thinly, leaving a border, then peppers, sundried tomatoes, olives, basil and mozzarella.
  6. Roll up tightly from the long edge, seal the seam and tuck the ends under.
  7. Seam down on a lined tray, slashed across the top so steam escapes.
  8. 180°C for 35 minutes. Rest 10 minutes before cutting.

Questions people ask about Stuffed Stromboli

How long does Stuffed Stromboli take?

About 110 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Stuffed Stromboli?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Stuffed Stromboli ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Stuffed Stromboli vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Stuffed Stromboli?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Stuffed Stromboli?

A green salad and bread. Nothing else needed. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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