- May 2015
- Serves 6-8 as a snack or light lunch
- 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.
- 8.2g (4.1g saturated)
- 44.1g (3.2g sugars)
For 8 servings
- 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
- 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.
Make a day ahead, then warm through in a medium oven before serving.
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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