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Use your favourite pizza toppings to fill this delicious stuffed bread: ham, mushrooms, roasted pepper, artichokes… It's mouthwatering straight from the oven, but just as good cold the next day.
Makes 1 stuffed bread (Stromboli)
- 4 red onions, peeled and thinly sliced
- 450g strong white flour
- 2 tsp fine sea salt
- 7g easy bake yeast
- 2 tbsp olive oil, plus extra for greasing
- 100g sundried tomatoes, drained and chopped
- 50g black olives, chopped
- 125g mozzarella, shredded
- 3 sprigs fresh basil, chopped
- 1 egg, beaten
- 1 tbsp Parmesan, grated
- 1 tsp dried basil
Total time required
- Preparation time:
- Cooking time:
You'll need 325ml warm water for this recipe.
- Heat the oil in a large saucepan, add the onions and cook gently for about 20 minutes until they are very soft and beginning to caramelise. Set aside.
- Meanwhile, mix the flour, salt and yeast together in a large bowl. Make a well in the middle and add 325ml warm water and the oil. Use your hands to bring everything together to form a loose dough.
- Transfer the dough to a lightly floured surface and knead for about 15 minutes, using the push and pull technique: use the heel of your hand to stretch the dough away from you, then fold it back on itself. Make a quarter turn then repeat and continue until smooth and springy. Roll the dough into a rectangle about 40cm x 30cm and lay on a piece of greaseproof paper.
- Spread the onions over the dough, leaving a 2cm border along both short ends and one long side; leave a 5cm border along the other long side. Spoon over the tomatoes, olives, mozzarella and basil, keeping the borders clear.
- Brush the 5cm border with egg then tightly roll everything up towards the wide gap, which should end up on the bottom. Tuck the short ends under and brush those with egg.
- Transfer to a lined baking sheet, brush with the remaining egg and sprinkle with the Parmesan and dried basil. Cover with oiled clingfilm and leave to rise for 1-1½ hours.
- Heat the oven to 200°C/180°C fan/Gas 6. Bake for about 40 minutes, covering with foil if it starts to brown too much. Eat warm or turn out on to a wire rack to cool. Store in an airtight container for up to two days.