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Stromboli

Recipe by Pizza Party

Ingredients:


  • 1 cup lukewarm water
  • 1 tbsp active dry yeast
  • 2 cups bread flour
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 1 tsp Demarle at Home Sel Gris Sea Salt
  • 1 tbsp Demarle at Home Roasted Garlic & Chives Herb Blend
  • 1/4 pound deli pepperoni, thinly sliced
  • 1/4 pound Genoa salami, thinly sliced
  • 1 cup mozzarella cheese, shredded
  • 1 cup provolone cheese, shredded
  • 1 egg white lightly beaten
  • 1 tbsp sesame seed

Directions:


Preheat oven to 400 degrees, place rack in center of oven. Place Silpain on Perforated Baking Sheet and set aside.

Mix lukewarm water (105-115 degrees) with active yeast in small bowl, once yeast begins to bubble mix; allow yeast to bloom (3-5 minutes)

Place flour in Mixing Bowl, add Roasted Garlic & Chives Herb Blend, sugar, sea salt and mix well. Slowly add warm water/yeast into center of mixing bowl , pulling dry ingredients from the sides to center, hand kneading until dough becomes firm; add olive oil. After mixing the oil in , turn the dough out onto a clean roul'pat

Stretch the dough away from you, fold it back, turn a quarter turn and repeat. once the dough is well incorporated, slap it on the surface a few times. This will encourage more gluten production leading to lighter, airier bread.

When the dough is smooth and silky, continue kneading for a few more minutes. You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand. Once the dough is thoroughly kneaded, place it on an oiled mixing bowl; toss the dough around so it is coated with oil all the way around, cover with octagonal silpat, place in warm area. Allow to rise for 30 minutes to 1 hour, until dough ball has doubled in size.

Turn dough onto Roul'Pat and punch down to knock out most of the air. With Beechwood Rolling Pin roll the dough to 1/3 thick oval shape. Place in the center of rolled out dough, a layer of pepperoni, salami, and top with a blend of the cheeses. Fold dough by thirds. Bring third from the left, press firmly with heal of palm, rotate bringing third from the right, press firmly on edge. Flip 90 degrees, with seam on top. Roll out to about 11 inches, tucking in the ends and pinching lightly to create rounded ends. Place on silpain. Lightly baste top of loaf with egg wash using pastry brush and add sesame seeds to top of loaf. lightly score top of loaf with serrated edge of knife, about 2 inches from each end about 2 inches apart to center of loaf or score lengthwise through center of loaf. Bake for about 25 minutes or until golden brown.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
Milford
Michigan
48381
United States