Stromboli bread

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

Stromboli bread

  • Serves icon Serves 6-8 as a snack or light lunch
  • Time icon Hands-on time 50 min, oven tie 35-40 min, plus rising

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

Nutrition: per serving

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

For 8 servings

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

For 8 servings

Nutrition: per serving
Calories
300kcals
Fat
8.2g (4.1g saturated)
Protein
12.9g
Carbohydrates
44.1g (3.2g sugars)
Fibre
2.4g
Salt
3.2g

delicious. tips

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

  2. 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.

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