Stromboli

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup warm tap water (105)
• 1 1/2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• 2 cups all-purpose flour
• 1 cup bread flour
• 1 1/4 teaspoons kosher salt
• 3/4 cup warm tap water (105)
• 1 tablespoon olive oil
• marinara sauce
• 1 cup yellow onion, chopped
• 1 tablespoon garlic, minced
• 12 roma tomatoes, chopped
• 1/4 cup fresh basil, chiffonade (cut into thin strips)
• salt and pepper
• 2 teaspoons crushed red pepper flakes
• 1 lb ham, thinly sliced
• 1 (10 ounce) package frozen spinach, thawed, drained thoroughly
• 1/2 cup parmesan cheese, grated
• 1/2 cup provolone cheese, shredded
• 1 egg, beaten

Recipe

• 1 combine 1/2 cup warm water, yeast, and sugar in a small bowl. set aside until it foams and bubbles, about 5 minutes.
• 2 meanwhile, in a food processor, combine the flours and salt, pulsing to mix.
• 3 add the yeast mixture, remaining 3/4 cup warm water, and olive oil to the bowl of the food processor. process until the dough forms a ball and starts to pull away from the sides.
• 4 transfer dough to a lightly floured work surface and knead briefly to form a smooth ball, about 10 times. then place dough in a large bowl that's been greased with olive oil.
• 5 turn dough to coat with oil on all sides. cover with plastic wrap and place in the refrigerator to rise slowly for 4 to 12 hours.
• 6 before rolling, punch down and bring to room temperature, 1 to 2 hours.
• 7 preheat oven to 500. after the dough has proofed, punch it down again, and place it on your work surface. use a rolling pin to roll the dough thin.
• 8 dust your rolling pin with flour, if needed, but not on your work surface.
• 9 roll the dough to a 16x18" rectangle about 1/4" thick. it's okay if the corners aren't perfectly square--just gently pull them out to the right shape.
• 10 now divide the dough lengthwise into two pieces for two equally sized strombolis. cover one half of the dough with a kitchen towel or plastic wrap. this keeps it from drying out while you top the other half.
• 11 before layering half the fillings, leavie a 1" margin on both ends and one long side. start with a sprinkling of red pepper flakes, then the ham.
• 12 top with spinach and cheeses, and finish with another layer of ham.
• 13 begin rolling the dough over the fillings. start rolling on the side with no margin. roll the dough like a jelly roll, tucking in the fillings as you go.
• 14 pinch dough to seal seam and ends. coat a baking sheet with cornmeal (this keeps the bottom from burning and sticking to the pan).
• 15 place stromboli on a baking sheet, seam side down. repeat process making other stromboli.
• 16 brush stromboli with egg wash.
• 17 with a knife, slash shallow diagonal vents every 2" to allow steam to escape.
• 18 bake 15 to 20 minutes or until golden brown. meanwhile, make the dipping sauce. saute onions in a large saucepan over medium heat in oil until translucent, about 5 minutes.
• 19 add garlic and cook one more minute.
• 20 then add tomatoes and simmer until broken down, about 20 minutes.
• 21 process through food mill and stir in basil, salt, and pepper.
• 22 remove stromboli from oven and cut on bias into 2" slices with serrated knife. serve with marinara.