Servings /number of people: 4 people
Preparation Time: 30 minutes
Cooking time: 25 minutes
Category: International cuisine
Ingredients to prepare Salami, Cheese and Olive Stromboli
For the dough:
500 g of strong flour
300 ml of warm water
20 gr of olive oil
15 g of fresh yeast (or 5 g of dry yeast)
10 g of salt
For the filling:
300 g of mozzarella cheese (sliced or grated)
6 slices of salami
35 g of black olives (sliced)
Tomato sauce (to taste)
½ eggplant (thinly sliced)
4 tablespoons of pesto
Oregano to taste
Olive oil (for brushing)
Salt flakes (optional)
How to prepare Salami, Cheese and Olive Stromboli
He stromboli it is a delight of Italian-American origin, similar to a rolled pizza, perfect to share at meetings or enjoy at a special meal. In this version, salami, cheese and olives are combined with tomato and eggplant sauce for a unique and delicious flavor.
In a small bowl, mix the yeast with the warm water and let sit for 5-10 minutes, until it starts to bubble. In a large bowl, combine the flour with the salt and olive oil. Add the water with the yeast and mix until you obtain a homogeneous dough, without kneading. Let the dough rest for 20 minutes. Then, stretch it slightly and fold it into an envelope (folding the edges towards the center). Repeat this process 3 times, letting it rest for 20 minutes between each fold. Store the dough in an airtight container in the refrigerator for at least 12 hours or overnight to develop flavor and texture.
Cut the eggplant into thin slices and brown them in a frying pan with a little olive oil and a pinch of salt. Reserve. Cut the olives into slices and have the salami, tomato sauce, mozzarella cheese and pesto ready.
Remove the dough from the refrigerator and leave it at room temperature for 10-15 minutes. Then, spread it on a lightly floured surface, forming a rectangle. Spread an even layer of tomato sauce over the dough, leaving the edges free. Add the mozzarella cheese, salami slices, eggplant, pesto and black olives.
Lightly moisten the edges of the dough with water and roll from one of the long sides, forming a cylinder. Seal the edges well so it doesn’t open during baking. Place the stromboli on a baking sheet lined with baking paper, closure side down. Make some superficial cuts on the top to facilitate cooking.
Brush the surface of the stromboli with olive oil and sprinkle with oregano and salt flakes. Bake in a preheated oven at 200°C and bake for 20-25 minutes, or until golden brown and crispy.
You can replace the salami with pepperoni, ham or even roasted vegetables for a vegetarian version. Serve with an extra tomato sauce or aioli for dipping. Stromboli can be frozen once baked. Defrost and heat in the oven before serving.
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