The entire family scarfed this dinner down, including my two musketeers who can be picky picky. I made the full recipe, which yields two stromboli and we ate them all. The only thing we missed is some sort of sauce, but you can always serve with a little marinara or even just some lovely olive oil for dipping.
Here's the recipe! You can read below or scoot over to the link on Food Network. Enjoy! I'd love to hear what you think! I think next time I will have the deli slice me up some giant pepperoni and try it as a sub for the salami, but it was awesome. The recipe looks long, but it took about two and a half hours start to finish, which is not bad factoring in the rise time.
Here's what you need:
1 tablespoon dry yeast
Extra-virgin olive oil
5 1/2 cups bread flour
2 teaspoons salt
2 cups grated smoked mozzarella
1/2 bunch fresh basil, leaves chopped
1 tablespoon chopped garlic
Freshly ground black pepper
4 ounces salami, sliced thin
Extra-virgin olive oil
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon sea salt, such as Maldon
1/4 pint cherry tomatoes, halved
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
Preheat the oven to 375 degrees F.
When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
Lightly brush a baking tray with oil. Spread out the dough on the oiled countertop with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready, put a pan or bowl of water in the oven for 5 minutes. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
Transfer to a new baking sheet lined with parchment. Allow the loaves to cool.
We were dying for stromboli again, and I didn't have smoked mozz or salami so I scrounged around and found a *gasp* bag of shredded mozz, a package of giant pepperoni, some fresh rosemary, some garlic, and assorted citrus. I decided to make a Regan version of this stromboli, and to our tastes it was even better!
When I went to fill the stromboli, I put a thinnish layer of mozzarella down, then sprinkled some minced garlic and minced rosemary, sprinkling of salt and pepper, then a single layer of the giant pepperoni. Then I rolled that baby up and rubbed some olive oil on, sprinkled salt and dried oregano on top. Unbelievably good. Seriously.
The best part was the citrus oil I made to go with. Scott Conant makes one, so I decided to make one too. It really heightened the amazing flavors of the stromboli and made it into something special.
Citrus Dipping Oil
In a small pan, put 1 cup of olive oil, 1 clove of minced garlic, 1/4 tsp salt, light tap of red pepper flakes, some assorted citrus peel (1/4 of an orange, 1/2 of a lime, 1/3 of a lemon) and heat it over low heat until you start hearing sizzling. Turn the heat off, and add some rosemary. Let it cool and then dip your amazing stromboli. You will thank me.
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