Prosciutto, Mozzarella and Basil Stromboli
For the dough
- 450 g/ white flour plus extra for dusting
- 50 g/1oz semolina
- 1 x 7 g/¾oz sachet of fast-action dried yeast
- 2 tsp flaked sea salt
- 2 tbsp olive oil, plus extra for greasing
- 325 ml/11 fl oz warm water
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 400g/14oz can chopped tomatoes
- ½ tsp dried oregano
- 1 tsp caster sugar
- 8 slices of prosciutto
- 125g/4½oz mozzarella
- large handful fresh basil leaves
- flaked sea salt
- freshly ground black pepper
For the filling
2 tbsp olive oil
- To make the dough, sift the flour into a large bowl and stir in the yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.
- Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.
|Knead dough till smooth and elastic|
|place dough in greased bowl and place in warm place to prove|
- While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time.
- Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5–8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.
|The dough when risen|
- Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.
- Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.
- Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.
|We had to give our stomboli a slight curve as we did not have a large enough baking tray|
- Preheat the oven to 200C/400F/Gas 6.
- Brush the remaining oil over the dough, season with a little more salt and pepper and bake the Stromboli for 25–30 minutes until well risen and golden brown.
|Doesn't that look yummy|
We had the Stromboli with salad and it was delicious