By Matthew Luca
A Delicious alternative to the flat Focaccia bread, this beauty is filled with melting cheese and spinach. The origins of Stromboli suggest this type of rolled bread is named after an Italian love child based on a film called "Stromboli" and it sure tastes dangerously good, traditionally made with either Italian bread or pizza dough this focaccia version is amazing.
Ingredients Bread
360g Strong white Bread Flour
7g Fast acting Dried Yeast
200ml warm water
1 Tablespoon olive oil (plus extra for glazing and greasing.)
1 tsp fine table Salt
1/2 tsp caster sugar
1 tbsp Coarse sea salt
1 sprig chopped rosemary
Ingredients Filling
2 Mozzarella balls (drained and torn into pieces)
2 tbsp Parmesan cheese (grated)
1 large handful spinach (chopped)
3 Garlic Cloves (chopped)
1 tsp cracked black pepper
1 sprig chopped Oregano
1 tbsp Olive oil
Method
To make the focaccia, In a large mixing bowl, add the flour, fine salt, sugar and mix together with your hand, then add the yeast, mix again and make a well in the middle. Pour in the warm water, olive oil and mix together with your hand to form a dough. When combined on a lightly floured surface knead for around 8-10 minutes until smooth and elastic in texture.
In another large mixing bowl smear the inside with some olive oil ensuring its fully coated and transfer the kneaded dough to the bowl, roll it a couple of times in the oil and then cover the bowl with cling film and leave to rise for around 1-2 hours until doubled in size.
On a floured surface roll out the dough gently to form a rectangle shape, ensuring not to roll it too thinly, lightly dust the dough and cover with cling film for around 10 minutes. At this stage preheat your oven to 190c.
Time to make the filling, add the mozzarella, parmesan, spinach, garlic, pepper, oil and oregano into a bowl and mix together.
Remove the cling film from the rolled out dough and spread over the filling, then roll up to form a loose cylinder shape and tuck the ends under to seal the focaccia. Grease a baking sheet with some olive oil and transfer the bread carefully onto it, cover loosely with cling film and leave to rise for a further 30 minutes.
Remove the clingfilm and with a skewer pierce a few holes in the top of focaccia and sprinkle over the rosemary and course sea salt, plus a light drizzle of olive oil.
Bake on the middle shelf of the oven for 40-45 minutes until golden brown and firm to touch.
When ready remove from the oven a place on a wire cooling rack and drizzle over a generous amount of olive oil to glaze. Leave to rest for 5 minutes before serving. Best served warm as the melting cheese is the highlight of the Stromboli.
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