Stromboli is one of those things that looks like it must be insanely complicated to make. Lots of layers, tasty fillings, and a dough that rises. But, we challenged ourselves this week because this recipe from Smitten Kitchen just looked too delicious to let ourselves be intimidated. Trust us, it might look like a long one, but it’s actually pretty easy….and is one of the best things we’ve cooked in a while.
Dough:
3/4 cup lukewarm water
1/4 tsp granulated sugar
1/4 tsp active dry yeast
1/2 tsp kosher salt
2/3 cup semolina flour (easy to find from Bob’s Red Mill in the organic section of Wegmans)
1 1/3 cup all-purpose flour
1 Tbsp olive oil
Sauce:
2 Tbsp olive oil
2 cloves garlic, minced
Red pepper flakes to taste
1 tsp dried oregano
1 28-oz can crushed tomatoes
1/2 tsp kosher salt
Fillings:
2 oz grated pecorino or parmesan cheese
6 oz grated provolone
2 oz grated mozzarella (if buying in a ball, buy one wrapped in plastic, not in water)
Ground black pepper
1/4 lb sliced deli ham
Make dough by hand:
1. In a large bowl, combine flours and salt with your fingers or a whisk. Make a well in the center and pour in warm water, sugar, and yeast.
2. Let sit for 10 minutes, until foamy, then add oil to liquid and mix together with your hands or spoon until a craggy ball forms.
3. Knead it together, gathering any loose flour, into a ball, then transfer to a counter and knead for 8 to 10 minutes, until a smooth, elastic ball has formed.
4. Oil your now-empty bowl and return dough to it, and cover the bowl with plastic wrap. Let rise for 1 1/2 to 2 hours, until doubled in size.
OR Make dough in a stand mixer:
1. Pour water, sugar, and yeast into the bottom of the mixer’s bowl and let stand for 10 minutes.
2. Add oil to yeast mixture, then flours, then salt and use the machine’s dough hook to pull the mixture into a craggy ball. Knead on low for 5 minutes, scraping down as needed, until a smooth, elastic ball has formed.
3. Briefly remove it from your mixer bowl, oil the bowl, and return the dough to it, covering the bowl with plastic wrap. Let rise for 1 1/2 to 2 hours, until doubled in size.
Make sauce (do this right away so the sauce can cool to room temp before assembly):
1. Heat 2 tablespoons olive oil in the bottom of a medium-sized pot over medium heat, then add garlic, cook until it barely picks up color, and add pepper flakes and oregano, stir again.
2. Add canned tomatoes and salt and stir to combine. Bring the mixture to a simmer, then reduce to a low simmer, for 10 minutes, stirring occasionally.
3. Adjust seasonings to taste. Set aside to cool to lukewarm or room temperature while dough rises.
Assemble and bake:
1. Grate all of the cheeses and combine in a large bowl.
2. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
3. On a floured surface, roll your dough into the thinnest rectangle that you can, pulling and stretching it as needed. You’re looking for 1/16-inch thickness, with the longer sides parallel to you.
4. Fold the stromboli (looking at the pictures in the original Smitten Kitchen recipe is helpful here).
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Spread tomato sauce over the whole rectangle in a thin, but not too thin, layer. Season with salt and pepper. Sprinkle with about half the cheese, scatter with slices of ham, if using.
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Fold the left and right sides of the dough over the filling to meet at the center. Spread the top with more sauce, seasonings, cheese, and any remaining ham.
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Fold the top and bottom in so they meet in the center; spread the top with more sauce, seasonings, and remaining cheese and toppings.
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Fold top half over bottom half, take a deep breath, and lift this from the counter and onto the parchment-lined baking sheet.
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Prick the top all over with a fork.
5. Bake for about 1 hour, until deeply browned all over and charred in some spots. Rotate the pan as needed for even coloring.
6. Let stand at room temperature for 10 minutes before slicing with a serrated knife, and serving.
7. Enjoy!