Stromboli bread

Name: Stromboli bread
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: Serves 6-8 as a snack or light lunch
Cuisine: Italian recipes
Ingredients: 1 quantity https://www.deliciousmagazine.co.uk/recipes/white-bread-loaf/bread dough; Plain flour for dusting; 7 tbsp tomato passata; 5 slices speck (a northern Italian smoked ham) or prosciutto; 150g fontina cheese, thinly sliced (or use firm mozzarella); 2 fresh rosemary sprigs, leaves chopped, plus extra to garnish; Extra-virgin olive oil for brushing

Portion size: Serves 6-8 as a snack or light lunch
Hands-on time 50 min, oven tie 35-40 min, plus rising
Difficulty: easy

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A pizza-style bread recipe stuffed with tomato passata, fontina cheese and speck ham. The perfect picnic fodder.

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Ingredients

1 quantity bread dough
Plain flour for dusting
7 tbsp tomato passata
5 slices speck (a northern Italian smoked ham) or prosciutto
150g fontina cheese, thinly sliced (or use firm mozzarella)
2 fresh rosemary sprigs, leaves chopped, plus extra to garnish
Extra-virgin olive oil for brushing

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Method

Make the bread dough as in this recipe to the end of step 4. Heat the oven to 200°C/ 180°C fan/gas 6.
Roll the dough out on a lightly floured work surface to form a rectangle about 40cm x 30cm and just under 1cm thick. Spread over the passata in a thin layer, leaving a 2cm border around the edges. Lay the ham and cheese evenly on top. Scatter over the rosemary. Starting from one of the short ends, roll the dough up tightly like a swiss roll.
Sit the dough on the work surface, seam side down, and press down gently to seal. Brush all over with oil, then carefully lift onto a floured baking sheet and bake for 35-40 minutes until puffed and golden. Cool until just warm, then sprinkle with extra rosemary and slice.
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Nutrition

300kcals Calories
8.2g (4.1g saturated) Fat
12.9g Protein
44.1g (3.2g sugars) Carbs
2.4g Fibre
3.2g Salt

For 8 servings

Make Ahead

Make a day ahead, then warm through in a medium oven before serving.

Cook smarter

Stromboli bread works with a variety fillings – try using your favourite pizza toppings next time, but avoid watery ingredients as they’ll make the dough soggy. For example, use semi-dried tomatoes (not fresh ones), and cooking mozzarella (firmer and cheaper than buffalo) instead of fontina. If you add veg such as peppers, cook them first.