When they did it, it looked a bit complicated an intimidating, but actually the timing of it is very forgiving.
It's become a definite family favourite and so wins a place on the Glass Oven Blog....
Ingredients
The Bread Bit
- 500g Strong White Bread Flour + extra for dusting
- 2tbsp Olive oil
- 2tsp flaked sea salt
- 1x7g fast action bread yeast (or 2tsp)
- 300ml warm water
The Sauce
- 1 tin chopped or plum tomato
- 1 tbsp caster sugar
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1 small onion
- 1tsp dried mixed herbs or oregano
- Salt & Pepper
- A sprinkling of hot chilli powder
The ‘Topping’
- 1x125g ball of mozzarella
- 1 pack of prosciutto (about 4-5 slices)
- 6 ish slices of pepperoni
- A handful of chopped button mushrooms
- A fistful of fresh bay leaves
- About a tablespoon of fresh thyme leaves
Method
Make the bread dough
Combine the salt, flour and yeast.
I use a whisk – much quicker than sieving it and has the same effect.
Make a well and drop the 2 tbsp of olive oil in.
Mix in the 300ml of warm water (use 1/3 boiling 2/3 cold to get the right temp)
Mix the flour and water etc together to form a ball of dough.
On a floured surface knead for 5 mins until the dough is nice and smooth.
You may need to sprinkle extra flour if the dough is really sticky, but don’t do it too much otherwise your dough will be too dry.
Put the dough back in the bowl. Cover the bowl with lightly oiled clingfilm and leave to rise in a warm place for about an hour or until doubled in size.
The Sauce
Add 1 tbsp olive oil to a med-low heavy based non stick frying pan.
Fry the onions for about 5 mins until soft.
Add the crushed garlic for the last minute of this.
Then pour in your tin of tomatoes.
If using whole plumb tomatoes I usually use a potato masher to crush them up a bit.
Add the dried herbs,
caster sugar,
and salt & pepper to taste.
I like to bung in a sprinkle of chilli powder and paprika just for a little kick...
Mix together and leave the mixture to bubble away, stirring occasionally until it’s nice and thick (about 10-15 mins), then remove from the heat to cool.
(At this point this blogger is starting to get really fed up with the way this blummen application doesn't understand what WYSWIG actually means, so apologies if the photos and text start getting slightly out of order!)
Assemblidge
On a well floured surface roll the bread dough out so its about 42 x 32 cm
Slap the tomato sauce on it leaving a gap of about 2cm round the edge.
Chuck the meat randomly over it.
Rip up the mozzarella and chuck it all over.
Chuck the mushrooms, bay leaves and thyme over.
(OK I Forgot to get mushrooms in these photos - but believe me they do add an extra dimension!)
Season to taste...
Fold the two long edges in about 2cm,
.
then carefully roll the dough up from one short the other.
Pinch the end to the roll to make a bit of a seal.
Line a baking tray with baking parchment and grease with a little oil.
Place your Stromboli seal edge down on the baking tray.
Leave to rest for about 30 mins.
Baking
Preheat your oven to 200c/fan 180c/gas mark – er fairly high.
Drizzle with oil then brush it over the stromboli using a pastry brush. 
Sprinkle with salt and freshly ground black pepper.
Bake in the oven for about 30-35 mins – basically until it’s golden brown…
