Salami Stromboli

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 300g strong white bread flour , plus extra for dusting
• 7g dried active yeast
• 10g fine salt
• 175ml warm water
• 50ml passata
• 100g salami and or lean ham
• 1 reduced-fat mozzarella ball , torn
• 1 tsp dried oregano
• 1 tbsp olive oil

Method

1. In a large bowl, combine the flour, yeast, salt and water and stir together until just combine d . Transfer to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough ball in to a clean bowl, cover with a tea towel and allow to rise for 1–2 hours (depending on how warm the room is).
2. Once the dough has doubled in size, knock the air out of it and then transfer it to a large piece of greaseproof paper (you want it to be bigger than the final rolled – out dough) , dusted lightly with flour .
3. Roll the dough into a large rectangle, around 30cm x 40cm. Prick all over with a fork , then spread over the passata almost to the edges. , L l ayer over the salami or ham , and mozzarella and sprinkle the oregano over evenly.
4. Using the greaseproof paper to help you, roll the dough (starting from the long side) over tightly like a roulade to form a long , sausage.
5. Preheat the oven to 200°C and transfer the stromboli to a baking tray , . A a llow to sit for 10 minutes before brushing with the olive oil.
6. Cook for 18–20 minutes or until golden and risen. Remove from the oven, allow to cool slightly , then slice into thick pinwheels. Serve immediately or allow to cool and reheat until piping hot the following day .
7. Tip – If you are short of time, you could use pre-made pizza dough.