Chef: Larger images for small media devices

2026-01-30T13:18:46Z

Larger images for small media devices

New page

{{#seo:
|title=Stromboli a cheese recipe
|titlemode=replace
|keywords=#dough #stromboli #oliveoil #flour #yeast #cheese #garlic #sundriedtomatoes #brush #basilleaves #smoked
|hashtagrev=032020
|description=This Italian bread is named after the volcanic island of Stromboli, to the north of Sicily
}}

This [[Italian]] [[Bread|bread]] is named after the volcanic island of Stromboli, to the north of Sicily. this is because the [[Cheese|cheese]] filling is supposed to erupt through holes in the top of the bread.

'''For the [[Dough|dough]]'''
{{RecipeIngredients
| 15g fresh [[Yeast|yeast]]
| Up to 350ml sparkling water, at room temperature
| 500g [[Strong white bread flour|strong white bread flour]]
| ¾ teaspoons [[Salt|salt]]
| Pinch of [[Sugar|sugar]]
| 15g [[Olive oil|olive oil]]
}}
'''For the filling'''
{{RecipeIngredientsNB
| 3 tablespoons [[Olive oil|olive oil]]
| [[Garlic]] to taste, finely chopped
| 50g [[Sun dried tomatoes|sun dried tomatoes]], chopped
| A handful of [[Basil leaves|basil leaves]]
| 250g [[Smoked|smoked]] [[Scamorza cheese|scamorza cheese]]
| 125g [[Mozzarella cheese|mozzarella cheese]]
}}
'''For the topping'''
{{recipesummary
|TotalCalories = 2701
|PortionCalories = 270
|DatePublished=22nd October 2012
|Author=Chef
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 2
|TotalTime = 3 hours 30 minutes
|PrepTime = 2 hours 45 minutes
|CookTime = 45 minutes
|Image = [[Image:Stromboli.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">



====Best recipe review====

''Cheese volcano!''

4.5/5 

🧀🧀🌋🌋

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>
[[Image:Sliced Stromboli.jpg|thumb|300px|right|Sliced Stromboli]]
{{RecipeIngredientsNB
| 1 tablespoon [[Olive oil|olive oil]]
| 1 teaspoon [[Coarse sea salt|coarse sea salt]]
}}
===Method===

{{RecipeMethod
| [[Crumble]] and dissolve the [[Yeast|yeast]] in half of the water.
| [[Sieve]] the [[Flour|flour]] and [[Salt|salt]] into a mixing bowl.
| When the [[Yeast|yeast]] has dissolved mix it in with the [[Flour|flour]] and add the [[Olive oil|olive oil]] and the rest of the water as needed to form a moist [[Dough|dough]] - it is better for the dough to be a little bit too wet than too dry.
| Leave to rest for 10 minutes.
| Lightly [[Flour|flour]] a work surface and your hands and [[Knead|knead]] the [[Dough|dough]] for about 10 minutes until smooth and elastic. Don't worry about the dough sticking to your hands as it will become less moist as you work it.
| Shape into a ball, place in an oiled bowl and cover with [[Clingfilm|clingfilm]].
| Leave until the [[Dough|dough]] has almost doubled in size (about an hour).
| Gently [[Knock back|knock back]] with your finger tips and repeat steps 6 and 7, but the [[Proving|proving]] should only take about 45 minutes.
| Generously [[Flour|flour]] your worksurface and using a [[Rolling pin|rolling pin]], roll out the [[Dough|dough]] into a rectangle about 1cm thick.
| [[Brush]] the [[Dough|dough]] with the [[Olive oil|olive oil]] and sprinkle with the [[Garlic|garlic]], [[Sun dried tomatoes|sun dried tomatoes]], the [[Basil leaves|basil leaves]] and the [[Cheeses|cheeses]].
| Roll up the [[Dough|dough]] like a [[Swiss]] roll, stretching the dough if necessary to ensure that the filling ingredients are completely encased.
| Place on a [[Baking tray|baking tray]] and allow to prove until almost doubled in size.
| Make some holes in the top of the [[Dough|dough]] so that he [[Cheese|cheese]] erupts through them.
| [[Brush]] with a tablespoon of [[Olive oil|olive oil]] and sprinkle with the [[Sea Salt|sea salt]].
| [[Bake]] at 190° C (375° F - gas 5), [fan [[Oven|oven]] 170° C & reduce cooking time by 10 mins per hour] for 25 minutes and turn the baking tray around.
| Increase the temperature to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] and bake for a further 20 minutes.
}}
===Serving suggestions===
Lovely on its own, or with [[Salad|salad]].
===Variations===
You could also add 6 slices of [[Parma ham]].
===Chef's notes===
Make sure the holes are big enough or they will close during baking.
==See also==
* '''[[Focaccia Stromboli]]'''
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Bread and baking]]
[[Category:Vegetarian recipes]]
[[Category:Cheese recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/stromboli|#stromboli]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/flour|#flour]] [[Special:Search/yeast|#yeast]] [[Special:Search/cheese|#cheese]] [[Special:Search/garlic|#garlic]] [[Special:Search/sundriedtomatoes|#sundriedtomatoes]] [[Special:Search/brush|#brush]] [[Special:Search/basilleaves|#basilleaves]] [[Special:Search/smoked|#smoked]]
</code>

Stromboli - Revision history

Chef: Larger images for small media devices