Tuesday, February 7, 2012

Italian Stromboli

You might think that the picture above is a plain loaf of bread, but you're wrong! Slicing through the loaf will reveal a delicious combination of hard salami, mortadella, capicola, provolone and giardinera. It's best described as biting into a warm Italian sub that is salty, spicy and rich all wrapped in a light wheat bread. If this isn't great football watching food, then I don't know what is!
Light Wheat Bread
Makes 2 loaves
2 1/4 tsp yeast
1 1/2 c warm water (no warmer than 110 degrees) 
2 tsp salt
2 c all purpose flour
1 1/4 c white whole wheat flour

1. Mix all of the ingredients in a lidded food container until well combined. (I use something like this dough bucket.)
2. Cover and allow the dough to rest at room temperature until the dough rises and collapses, about 2 hours. 
3. Use the dough immediately or refrigerate until ready for use. 

 
Stomboli
1 lb dough ball of the light wheat 
1/2 lb your choice in a variety of deli meat (We used hard salami, mortadella, capicola)
1/4 lb your choice in sliced cheese (We used provolone)
Giardiniera, optional

1. Preheat a pizza stone on the middle rack in your oven to 450 degrees for at least 20 minutes. Place an empty broiler tray on the bottom shelf.
2. Prepare the dough for use: dust the surface of the refrigerated dough with flour and cut off about half of the dough (serrated knife works best here). Apply a dusting of flour to your dough piece and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. 
3. Roll out the dough into a rectangle about 10"x12"x1/8". You may need to stretch the dough with your hands if the dough resists being stretched by the rolling pin. If the dough still doesn't stretch, allow it to rest for a few minutes for the gluten to rest.
4. Leaving a one inch border all the way around, brush the dough with the oil from giardiniera, if using. Begin to layer with your desired deli meat, cheese, and chopped giardiniera (if using).
5. Roll up the dough and seal the seams with a light brushing of water. Brush the top crust with olive oil or spray with olive oil. 
6. Using a sheet of parchment paper large enough to cover your pizza stone, transfer you stromboli onto the pizza stone. Pour 1 cup of hot tap water into the empty broiler tray. (Be careful of the steam.)
7. Bake for about 25 minutes until golden brown.
8. Allow to cool for 10 minutes before slicing and serving.

2 comments:

  1. So beautiful and delicious. Do you find the pizza stone makes a difference?

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  2. For the no-knead breads and thin crust pizzas, I like preheating a pizza stone, cast iron, or enameled cast iron b/c they retain heat very well to create a crisp crust.

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