| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Prep: | 1 hr |
| Inactive: | 1 hr 50 min |
| Cook: | 55 min |
| Yield: | 12 to 16 servings |
Ingredients
- 1 tablespoon dry yeast
- Extra-virgin olive oil
- 5 1/2 cups bread flour
- 2 teaspoons salt
- 2 cups grated smoked mozzarella
- Salt
- 1/2 bunch fresh basil, leaves chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 4 ounces salami, sliced thin
- Extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 teaspoon sea salt, such as Maldon
- 1/4 pint cherry tomatoes, halved
- Citrus Herb Oil, for serving, recipe follows
- Mascarpone Butter, for serving, recipe follows
- 3 cups blended oil
- 1 cup extra-virgin olive oil
- 2 cloves garlic
- 1 lemon, zested, white removed
- 1 lime, zested, white removed
- 1 orange, zested, white removed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Pinch red pepper flakes
- 2 sticks unsalted butter
- 3 ounces mascarpone
Instructions
- For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
- Transfer the mixture to a large hotel pan greased with oil. If you don’t have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
- Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
- Preheat the oven to 375 degrees F.
- When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn’t dry out. Let sit for 5 to 10 minutes.
- Lightly brush a baking tray with oil. Spread out the dough on the oiled counter top with the palms of your hands, don’t use your fingertips. It should be even all the way around, with no fat edges.
- Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
- When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
- Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
- Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed.
- Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 397 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 24 mg |
| Sodium | 178 mg |
Reviews
Was faithful in cooking the Stromboli. It just didn’t have that wow factor. The mascarpone butter was much better than the dipping oil. I would do without the dipping oil. The problem is it’s not bad tasting, it just doesn’t knock your socks off as the best you’re ever eaten. I am on a journey to cook only the best possible dishes before my time on Earth is over. Sadly, I will not be making this a second time.
Made this for my family Easter, it came out great
I’ve made this a bunch of times. I cut it into 5 equal pieces and then roll smaller strombolis for my family of five. I’ve used AP flour instead of bread flour and it still works great.
Something went a little wrong with mine, not sure why. It looked like his going into the oven, but coming out it was enormous like a big loaf of bread. This made the ratio of filling to bread way off. Also, I don’t like cooking the basil like he does as it loses most of its flavor and color. I am going to tinker with this one because I can see how the components will be greatness in the right proportions.
Fantastic. great for watching sports. makes more than enough. i added crushed red pepper and dried herbs i rehydrated in olive on the inside and on the top of the bread. great crust. reminds me of the shops in italy
Fantastic for a Sunday brunch with some “eggs and tomatoes”. Everyone asked for the recipe. Used frozen bread dough and it worked beautifully. Made toast of it the next day and it was even better (put in skillet to toast…not the toaster!!).
This dough is awesome — not like anything homemade at all. The first time I made it, I made the stromboli. It was delicious. The second time, I used the dough to make pizza on the grill. The dough MAKING was a disaster because of the oiliness — it doesn’t lend itself to being picked up and put on a grill. Messy as it was, it turned out incredibly yummy — amazing — and my entire family scarfed their pizzas down in no time. I used the Ultimate Pizza Sauce recipe from another food website. Last night I made a double batch and made enough pizzas to last us a few days. I left out the last oiling and instead rolled the dough in flour to make it manageable. I would love some professional advice on how to turn this wonderful dough into pizza dough!
This was a fantastic recipe. After reading the reviews for how much it made, I cooked for 6 adults and 2 preschoolers and had no leftovers. I made both sauces and the citrus oil was good, but the butter was a bit bland so I won’t make it again. For both, you could cut the recipe in half and still have plenty. The stromboli was so delicious, neither sauce was needed anyway. The bread was perfect, very light and yet held the ingredients well.
Smoked mozzarella is not carried by every grocery store near me, but it was worth the effort to find it. The smokiness of it pairs so well with the meat and spices, so a standard mozzarella would not have been nearly as good. This was my first Scott Conant recipe and I look forward to trying others.
For the reader whose bread didn’t turn out, I would try again but use cold water, give the time for the dough to rise in each step and put the ice in the oven beforehand–all as directed–and it should be great.
We thought this was pretty good but the bread was too dry and crisp. What did I do wrong? Did I just bake it too long (I followed the directions? Or is it because I used warm water with the yeast? I have not used active yeast many times but every time I have it says to use warm water so I thought the directions to use cold were a mistake.
Let me start out like this. Shut The Front Door!!!! You might think we liked it. We Loved it. It does make alot. I froze the second half of dough (I am sure it will unfreeze well,if not thats ok too. I have a Kitchen Aid, Pro 6 quart mixer. It made noises that scared me but it pulled though. If your mixer isn’t running well, you might go to a simpler dough. Every one should have this at least once in their life….. Thanks So Much Scott…