Bread Baking Babes May Stromboli

It is that time of the month again, Bread Baking Babes takes on stromboli for the month of May.

A rather simple bread that can be easily adapted to what ever puts wind up your skirt.

A perfect picnic food, easily transportable, tote it to your favorite outdoor secret summer spot, slice and you have a sandwich.
 

You totally want to know what I put in mine, what puts wind up my skirt?

Lots of cheese and fresh herbs, light on the meat.  Fresh cracked pepper of course.

Follow directions and poke holes in the rolled dough prior to baking, this will make a nice tight roll, one that looks a lot better than mine.

Learn from mistakes. I will read directions. I will read directions. I will read directions.

 Next time.

You really don't want it to look like this.

Make sure you have plenty of people to feed when you make this, it is a foot long sandwich monster.

Adapt. Use the huge gaping hole in the bread to fry an egg in.

Stomboli cradled eggs. Can you imagine?

Problem solved!

Stromboli

Source - adapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno

Ingredients:
2 tsp. dry yeast (1 packet dry yeast...I used fast acting) (7 grams)
1 ¼ c. water (268 grams)
3 ½ c. unbleached flour (470 grams)
1 ½ tsp. salt (11 grams)
3 Tbs. olive oil (38 grams)

For the filling and topping:
8 oz. smoked swiss cheese (226 grams)
3 cloves garlic, minced 8 oz. Prosciutto, sliced thin (226 grams)
4 oz. pepperoni, sliced thin (113 grams)
Handful of fresh basil leaves
~1 tsp. coarse salt
3 sprigs rosemary, stems removed
~1 tsp. freshly ground black pepper

Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.

Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins. Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours.

Punch down and chafe* for 5 minutes. Let rest 10 minutes.

Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.

Spread your cheeses, meats, garlic and basil evenly over dough. (You can use your own combination of meats and cheeses, or roasted veggies and garlic or whatever you like for filling.) Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly.

Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.

 

Bake in preheated (400 degrees F) oven for 1 hour, until golden. Drizzle remaining olive oil over top. Slice and serve!!