I tried to make the most of my maternity leave by whipping up a few recipes that had been sitting in my “must make”  pile before Little Miss decides to make her arrival. Plus the added benefit of the energy burst prior to her arrival makes getting things done much easier 🙂

I had found this recipe in the Olive Magazine (issue August 2014) for Stromboli (a baked Italian stuffed bread) with a step by step process… and knew it was for “when I had time”. (Making your own bread … kneading, waiting, etc requires more than an hour from kitchen to table… and waiting for a new family member to arrive provides that much needed time)

Would I make it again? Yes… this would be a great party dish – either for a brunch or apero party… and HIM heartedly approved it! (We ate half of it in one sitting as a meal – and am really looking forward to devouring the leftovers on day 2!)


stromboli 3

500g strong white flour
7g instant yeast
1 teaspoon salt
350ml tepid water
6 Tablespoons passatta mixed with olive oil & dried herbs (or a good quality tomato pasta sauce)
4 large slices of ham
250g ball of Mozzarella, thinly sliced
Large bunch of basil

  • Mix yeast with warm water
  • Add to the flour and gradually work in
  • Add salt and then turn out onto a lightly floured work surface
  • Knead for 5-7min until smooth & elastic
  • Place in a clean bowl, covered in a warm are for at least 1hr to rise
  • Once doubled in size, knead briefly on a lightly floured work surface
  • Then roll out into a rectangle (about 40x30cm)
  • Spread the sauce over the dough (leaving the edges free –  about 2cm)
  • Then layer on the ham, followed by the mozzarella and the fresh basil
  • Roll up like a swiss roll and place onto a greased baking tray
  • lightly brush all over with olive oil & leave for 15min
  • Bake at 190C for 40min and then leave to rest/cool for 30min before slicing (as it is much harder to slice when hot!)

stromboli 2 stromboli 1


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