As you know, I’M ON VACATION! Well, technically I’m on my way BACK from vacation now… You’ll all know soon enough about what I have been eating while I was on vacation, but many of you may be wondering what the BF eats while I’m on vacation. What does the BF eat when I’m not home to cook for him? Well, honestly, probably a lot of fast food. But I do leave him some home-cooked goodness in the freezer to eat just in case he is motivated enough to heat it up.
For this trip, one of the items I left behind for him was a loaf of tasty homemade stromboli from the Scarpetta’s stromboli recipe.We ate this stromboli for dinner, but Scarpetta’s serves it as part of their bread basket.
Stromboli (essentially a rolled up pizza) is fresh bread filled with meat and cheese and served with a dipping sauce. My favorite types of stromboli growing up came from my momma’s oven, filled with ham and cheese or meatballs and sauce… so don’t feel like you have to be stuck with the fillings in the recipe.
Whether you want an appetizer to feed a crowd or a simple dinner, this recipe is perfect for you. Plus, it’s a great candidate for freezing. You can just slice the stromboli and freeze it, wrapped in foil, then in a plastic bag. To reheat, warm the foil-wrapped stromboli in the oven for about 20 – 30 minutes at 375 degrees. The time it takes to warm may vary depending on how much you are warming at once and the thickness of your slices.
Scarpetta’s Stromboli Recipe
[ Printable Recipe ]
- 1 tablespoon dry yeast
- Extra-virgin olive oil
- 5 1/2 cups bread flour
- 2 teaspoons salt
- 2 cups grated smoked mozzarella
- 1/2 bunch fresh basil, leaves chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 4 ounces salami, sliced thin
- Extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 teaspoon sea salt, such as Maldon
- 1/4 pint cherry tomatoes, halved
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on low speed for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then mix on medium speed for an additional 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a a large bowl and drizzle about 2 tablespoons oil on top. Wrap all the way around with plastic wrap and put in a warm spot to rise for about 1 1/2 hours until doubled in size.
Preheat the oven to 375 degrees F when you are getting ready to fill the strombolis.
To make the stromboli: When ready, transfer the dough to an oiled table or flat surface and form into a log; cut into two equal pieces. Cover with plastic so it doesn’t dry out. Let rest for another 5 to 10 minutes.
Lightly brush a baking tray with oil or cover with parchment. Spread out the dough on the oiled countertop with the palms of your hands, don’t use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami, leaving a 2-inch border along the bottom. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the tray and rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready to bake, put a pan of ice in the oven for 5 minutes. REMOVE THE PAN and place the Stromboli tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes. (If it looks like it’s browning evenly, you can probably skip all the turning, I just turned it once towards the end).
Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with desired dipping sauce.
[ Recipe adapted from Scarpetta’s Restaurant c/o Food Network ]