Stromboli bread

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
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

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.

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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