Stromboli

Name: Stromboli
Yield: Makes 1 Loaf
Cuisine: Italian
Ingredients: 4—5 small fresh rosemary sprigs, woody stems removed; 30 ml/2 tbsp fresh basil leaves; 15 ml/1 tbsp chopped fresh parsley; 15 ml/1 tbsp extra virgin olive oil; 5 ml/1 tsp freshly ground black pepper; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 175 g/6 oz mozzarella cheese, grated or finely chopped; 2.5 ml/½ tsp granulated sugar; 350 g/12 oz/3 cups unbleached white bread flour; 75 g/3 oz/1 cup freshly grated Parmesan cheese; 200 ml/7 fl oz/⅞ cup water; 1 garlic clove, finely chopped; 5 ml/1 tsp salt

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This variation on Italian Focaccia takes its name from the volcanic island of Stromboli, near Sicily. The dough is pierced to allow the filling to “erupt” through the holes during baking. This bread can be served warm or cold.

Ingredients

200 ml/7 fl oz/⅞ cup water
350 g

Europe
Italy
Bread
Sicily
Mediterranean
Vegetarian

Method

Pour the water into the machine pan. Reverse the order in which you add the wet and dry ingredients if necessary. Sprinkle over the flour, ensuring that it covers the water. Add the sugar and salt in separate corners of the pan. Make a shallow indent in the centre of the flour and add the yeast.
Set the bread machine to the dough setting; use basic do