Stromboli Round Two

In Baking, Bread, Cheese, Snacks on February 8, 2012 at 1:58 am



I’ve made Stromboli before and posted a few pics on my post a selection but I wanted to do it again and take better pictures, as well as posting the recipe.

It packs a punch, even I would struggle to eat the whole thing – but every bite is pure heaven! It also gave me an opportunity to use up some of the beautiful mozzarella that I bought at the matakana markets.


2 tsp dried yeast

350ml water

500g white flour

1 1/2 tsp salt

2 tbsp olive oil

Filling and topping:

200g mozzarella, chopped (I used buffalo mozzarella from the Matakana Market)

200g mozzarella, grated (I used Volumetric Mozzarella – on special from Pak’N’Save a few weeks back)

1-2 garlic cloves, chopped

handful of fresh basil leaves

3 tbsp olive oil

1 tsp coarse sea salt

3 sprigs rosemary, stems removed

1 tsp pepper

1. Sprinkle the yeast into 250ml of the water in a bowl. Leave for 5 mins, stir to dissolve.

2. Mix flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted water and the oil. Mix the flour from the sides of the well. Stir in reserved water, as needed, to form a soft, sticky dough.

3. Turn dough onto a floured surface. Knead until smooth, silky and elastic.

4. Put the dough in a clean, oiled bowl and cover with a tea towel. Leave until risen, about 1 1/2 hours – 2 hours.

5. Knock back, and chafe for 5 minutes, then leave to rest for 10 mins. Shape the dough into a 35 cm x 20 cm rectangle. Cover with a tea towel and leave to rest for 10 mins.

Chopped garlic, basil and mozzarella

To make filling and topping:

6. Spread the cheeses, garlic, and basil leaves evenly over the dough. Roll the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly.

7. Place on an oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough. Sprinkle with oil, salt, rosemary leaves and pepper.

Ready to pop into the oven!

8. Bake in preheated oven for about 40 mins until golden. Leave to cool slightly, then drizzle over the remaining olive oil.

Out of the oven!

Ready to eat!

Ready to eat!

  1. […] This recipe came from my staple Bread recipe book I’ve mentioned before. If you liked this post, you’ll probably also like the one about my stromboli. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: