Stromboli - recipe
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the dough
- 425 g Strong white bread flour
- 1 tsp Easy bake yeast
- 1 tsp Salt
- 1 tsp Unrefined golden caster sugar
- 1 tbsp Olive oil
- 300 ml Warm water
For the filling
- 6 Prosciutto
- 100 g Gruyère grated
- 75 g Sundried tomatoes chopped
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1
Place the flour, yeast, salt and sugar in the bread machine pan according to the manufacturers instructions. Add the oil and water and set the machine on the dough setting.
For this step you'll need:
- 425g Strong white bread flour
- 1tsp Easy bake yeast
- 1tsp Salt
- 1tsp Unrefined golden caster sugar
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2
When the dough has risen and the timer goes off, turn the dough onto a well oiled baking tray. Pat out to a rectangle about 30 x 24 cm.
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3
Lay the strips of proscuitto over the dough and pat down to help stretch the dough into its shape. Sprinkle with most of the cheese and all of the tomatoes. Roll up the dough from one long end, like a swiss roll. Cover with oiled cling film and leave to prove until doubled in size.
For this step you'll need:
- 6 Prosciutto
- 100g Gruyère grated
- 75g Sundried tomatoes chopped
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4
Heat the oven to 220°C (200°C fan, gas mark 7). When hot, sprinkle the dough with the remaining cheese and bake for 30 mins until the dough is risen, golden brown and sounds hollow when tapped underneath. Leave to cool on a wire rack.