STROMBOLI SALAD

So there we were, eating our supper watching The Hairy Bikers when low and behold, they started to cook our meal.  It was like 5D TV, we could see it, touch it, smell it, eat it and taste it!  Great minds think alike is all I can say.  Si and Dave were in Italy making Stromboli, I was on the Wirral eating it.

Stromboli is basically an olive oil bread dough topped with pesto, parma ham, mozzarella and basil then rolled up like a swiss roll and baked. This was the kind of supper my husband and I would have pre-children, in one big bowl with two forks.  The bread is served warm from the oven, cut into chunks and added to salad.  The only dressing you need is some olive oil and balsamic which soaks into the bread making it even more lush.

In a bowl weigh:
500g Bread Flour
12g Dried Yeast
10g Salt
50g Olive oil
320g Water

Mix till it's all combined.  It shouldn't be dry so add a little more water if necessary. Remember, the softer your dough, the softer your bread.  Now tip it onto the surface and knead till it's smooth and elastic, about 8-10 minutes.

Leave to rise in a bowl covered in cling film (or a shower cap) for an hour to double in size.

Next divide the dough into 2 and roll each into rectangles.  Cover with:
Pesto or Sun Dried Tomato Paste
Parma Ham
Grated Buffalo Mozzarella
Fresh Basil,Rocket or Spinach

Roll the dough along the longer edge like a swiss roll and put onto a lined baking sheet.  Make some slashes along the top and leave to rest for another hour. Lastly Bake at 200C for 20-25 minutes.

Eat your heart out Ingrid Bergman x