Stromboli Recipe

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• Step 1

  Mix the warm water and yeast, add the salt, oil and 2 cups of flour and beat until smooth, then add flour until the dough holds in a ball without being sticky (you may not need all the flour for this.)

• Step 2

  Knead for 10 minutes by hand or 5 minutes by mixer using a dough hook (if the dough starts to stick to the surface it's too wet, add flour until it stops sticking)Oil the top and bottom (olive oil adds flavour but any will do) and leave to rise in a warm place until it has doubled in size (if it's a very warm place like on top of your boiler cover with cling film so the top doesn't start to cook, this can take 30 minutes to a few hours so be prepared to wait, it's better to leave it for too long than not to let it rise enough.)

• Step 3

  At this point you can wrap some dough in cling film or a sandwich bag and freeze, you don't have to let it rise a second time like bread, just make sure you don't defrost in the microwave.)

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  Step 4

  Panfry all the ingredients except the cheeses until the meat is cooked and the veg is softened.
  Squash dough into a pizza shape, (for a sandwich size I use about a fist of dough, this recipe makes 3 pizza sized stromboli and if you want to make a long slab you make it about three fists wide.)
  Oil a tray for easy handling (again olive oil tastes nice but any's fine)
  Pile fillings then cheese in the middle and fold the sides over, you want a pile with plenty of dough showing round the edge to pull up and cover the top. (If you are making the long slab make it no more than three fists wide, put a tall line of filling down the centre and fold the sides over the top to meet, otherwise the dough will get too stretched during folding.)

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  Step 5

  Fold the sides to meet in the middle, making the top the same thickness as the base for even baking. Repair any holes as you go by pinching the dough together so no steam can escape, this keeps the dough inside nice and moist.

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  Step 6

  Smush and shape into a heart shape if you like, top with more dried rosemary.

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  Step 7

  Bake at gas mark 7 until the top is golden and the bottom sounds hollow when you tap it, cut a little out of the bottom and check the dough is cooked, it should be moist from the filling juices but no squidgeable dough.

  This photo is what the base looks like half-baked

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  Step 8

  This is what the base should look like when it's ready.

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