Stromboli
- 30m Prep Time
- 35m Cook Time
- 11h Ready In
A filled Italian-American bread loaf with Parma ham, mozzarella, sundried tomatoes, and basil. The dough is made with a biga for extra flavor and texture.
Ingredients
- 1/3 lbs tipo 00 bread flour
- 1/3 lbs cold water
- 0.04 oz fresh yeast
- 3 8/15 oz tipo 00 bread flour
- 1 10/13 oz durum wheat semolina
- 2 7/15 oz warm water
- 1/11 oz fine salt
- 0.04 oz fresh yeast
- 8/15 oz olive oil
- 1 clove garlic crushed
- 1 1/16 oz Parma ham
- 1/3 lbs mozzarella sliced very thinly
- 1 5/12 oz sundried tomatoes
- 1 fresh basil leaves
- olive oil for brushing
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 295 mg
- Iron: 3.79 mg
- Magnesium: 44.1 mg
- Phosphorus: 295 mg
- Potassium: 259 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 lbs tipo 00 bread flour
- 1/3 lbs cold water
- 0.04 oz fresh yeast
- 3 8/15 oz tipo 00 bread flour
- 1 10/13 oz durum wheat semolina
- 2 7/15 oz warm water
- 1/11 oz fine salt
- 0.04 oz fresh yeast
- 8/15 oz olive oil
- 1 1/16 oz Parma ham
- 1 5/12 oz sundried tomatoes
- 1 fresh basil leaves
- freshly ground black pepper
Prepare
- Crush 1 clove garlic
- 1/3 lbs mozzarella, sliced very thinly
- olive oil, for brushing
Let's Cook
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Step 1.
In a bowl, combine 150g tipo 00 bread flour, 150g cold water, and 1g fresh yeast for the biga. Mix until no dry flour remains. Cover and let stand at room temperature for 4 hours.
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Step 2.
Add 100g tipo 00 bread flour, 50g durum wheat semolina (or extra tipo 00 flour), 70g warm water, 2.5g salt, and 1g fresh yeast to the biga. Mix until almost uniform, then add 15g olive oil and knead until fully incorporated. Continue kneading until the dough is smooth, stretchy, and silky—it will be sticky initially, but avoid adding extra flour.
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Step 3.
Cover the dough and let it rest for 5 minutes. Then give it a double fold: gently stretch and fold the dough over itself twice. Cover and let prove at room temperature for 3 hours.
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Step 4.
Give the dough another double fold to thoroughly degas it. Cover and let prove for another 2½ hours.
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Step 5.
Lightly dust a work surface with flour, semolina, or fine ground rice. Turn the dough out and gently press it into a rectangle about 20x30cm (8x12in). Smear 1 crushed garlic clove over the dough, then layer 30g Parma ham slices side by side, followed by 150g thinly sliced mozzarella, 40g sundried tomatoes, and a handful of fresh basil leaves.
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Step 6.
Wet one short edge of the dough with water. Starting from the opposite edge, roll the dough up tightly like a Swiss roll, keeping the filling evenly distributed. Place seam-side down on a floured baking sheet. Cover and let rise for 1 hour.
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Step 7.
Preheat the oven to 230°C/210°C fan/450°F/gas 8. Brush the top of the dough with olive oil, sprinkle with black pepper, and make several slashes through to the first layer of filling. Bake on the baking sheet for 20–25 minutes. Then reduce the oven temperature to 220°C/200°C fan/425°F/gas 7 and bake for another 10–15 minutes.