Name: Stromboli
Prep time: 11 h
Cook time: 30 min
Total time: 11 h 30 min
Yield: Makes 1 filled loaf
Cuisine: American
Ingredients: 50g/1¾oz/¼ cup durum wheat semolina (or 50g/1¾oz/6 tbsp more tipo 00 flour); 100g/3½oz/¾ cup tipo 00 bread flour; 150g/5½oz/1 cup plus 2 tbsp tipo 00 bread flour; 70g/2½oz/scant ⅓ cup warm water; 150g/5½oz/scant ⅔ cup cold water; 1g/¼ tsp fresh yeast; 15g/1 tbsp olive oil; 30g/1 oz Parma ham (or other prosciutto crudo); 2.5g/½ tsp fine/table salt; 1 garlic clove, crushed; 1 handful fresh basil leaves; a little olive oil, for brushing; 40g/1½oz/⅔ cup sundried tomatoes; 150g/5½oz /about 1½ cups mozzarella, sliced very thinly; freshly ground black pepper

Preparation info

Makes
1
filled loaf

Difficulty
Medium
Ready in
12 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Perhaps it’s the molten cheese spilling like lava from the slashes in the top of the loaf that prompted someone to name this filled, Italian-style dough after the island with an active volcano north of Sicily. Then again, maybe it’s named after the 1950s Ingrid Bergman film of the same name. What seems certain is that it springs from Italian-American cuisine, rather than from Italy itself.