by AntoniaJames
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A&M's Testing Notes:
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Expand2 ½ teaspoons active dry yeast Ask a question about this ingredient
Pinch of sugar, or a few drops of honey Ask a question about this ingredient
2 tablespoons of diced fresh mozzarella Ask a question about this ingredient
2-4 ounces pancetta, cut into small lardons Ask a question about this ingredient
3 tablespoons olive oil, plus more for your hands and the bowl Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
¾ cup diced leftover roasted potatoes (optional, but great if you have them) Ask a question about this ingredient
¾ cup semolina flour Ask a question about this ingredient
¼ cup rye or barley flour (or white, or whole wheat) Ask a question about this ingredient
2 cups white bread flour Ask a question about this ingredient
Proof the yeast with a pinch of sugar or a few drops of honey in 3 tablespoons of warm water (no hotter than 110 degrees Fahrenheit).
Ask a question about this stepIn a large skillet, cook the pancetta over medium low heat in 1 tablespoon of olive oil until the pancetta is crispy and has rendered all visible fat. Remove the cooked pancetta and set aside. (You’ll use it in the stromboli filling.)
Ask a question about this stepPour off 2 tablespoons of the leftover fat into a measuring cup and add to it one tablespoon of olive oil. Set the skillet aside. (You’ll be using it, and whatever fat and oil remains in it, to sauté an onion for the filling.)
Ask a question about this stepInto a large bowl, put one cup of cold water, the proofed yeast and water mixture, the chopped mozzarella, the olive oil and fat you just measured, and the honey. Stir it well. Add the semolina and rye (or barley, or wheat or white, if you’re not using rye) flours, and stir again. Make sure you stir all in the same direction, by the way.
Ask a question about this stepAdd the diced roasted potatoes, if using, the salt and one cup of bread flour. Stir it well to combine.
Ask a question about this stepGradually add the remaining flour, mixing it well. At some point, it will become too difficult to stir, so just dump out the contents of the bowl onto your work surface. Scrape whatever is inside the bowl out onto the pile of dough and scraps, and put the bowl in your sink, filled with water, while you knead.
Ask a question about this stepThe dough will seem very sticky, but if you coat your hands with oil, you should be able to handle it without any difficulty.
Ask a question about this stepKnead until the dough comes together and is fairly smooth. It should take no more than five or six minutes. The potatoes and skins that have come loose will make it a bit lumpy, but don’t worry about that.
Ask a question about this stepRinse your bowl and dry it well. Drizzle about a teaspoon of olive oil into it and put the dough in. Flip it over to coat it evenly, then top the bowl with a piece of parchment at least twelve inches square. Put a towel over the paper and put the covered bowl in the refrigerator for at least six hours.
Ask a question about this stepAbout an hour before using the dough, take it out and let it come to room temperature. It will take less than an hour if you pull the dough apart into smaller pieces. Make sure they are well oiled and covered so they don’t dry out.
Ask a question about this stepN.B. Right after making the dough, you should saute the onions or shallots, if you want to use the skillet in which you cooked the pancetta. Doing this flavors the onions beautifully, assuming that you like pancetta, of course. See Step 3 below, for more details.
Ask a question about this stepAlso, you can make the dough up to a day ahead of time. Just put it in a plastic bag that you tie off tightly, leaving some room for the dough to rise. Keep it refrigerated until an hour before using.
Ask a question about this step1 medium yellow onion, or 2 large shallots Ask a question about this ingredient
10 large green olives with pimento Ask a question about this ingredient
8 tablespoons black kalamata olives, pitted Ask a question about this ingredient
2 medium cloves of garlic, peeled Ask a question about this ingredient
4 cornichons Ask a question about this ingredient
1 tablespoon each of fresh marjoram, thyme and basil leaves Ask a question about this ingredient
1 tablespoon finely chopped (not grated) lemon zest (preferably Meyer lemon) (Or orange zest, but see note below.) Ask a question about this ingredient
¼ cup loosely packed flat leaf parsley Ask a question about this ingredient
A splash of red or white wine vinegar Ask a question about this ingredient
1 tablespoon of fruity olive oil Ask a question about this ingredient
8 ounces fresh mozzarella Ask a question about this ingredient
1/4 cup finely grated pecorino romano or parmigiano reggiano Ask a question about this ingredient
4 ounces each of prosciutto and mortadella (or any other Italian deli meats you like) Ask a question about this ingredient
Cooked pancetta cubes (left from making the dough)(See note below.) Ask a question about this ingredient
Start this process about an hour before you plan to eat. You won’t be working on them the whole time, but you need at least a half hour to get your pizza stones or tiles very hot in the oven.
Ask a question about this stepPreheat the oven, with pizza stones or quarry tiles in the bottom third, to 450 degrees Fahrenheit.
Ask a question about this stepIf you haven't done so already, cook until very light brown the sliced onions or shallots in the skillet in which you cooked the pancetta. Let them sit there until you are ready to use them.
Ask a question about this stepChop the olives, the garlic (if using), and the cornichons and combine in a small bowl.
Ask a question about this stepWithout cleaning the surface on which you chopped the olives, finely chop the herbs and citrus zest. Feel free to include a few parsley stems; they're quite flavorful and add a bit of crunch to the mixture.
Ask a question about this stepAdd the herbs to the chopped olive mixture. Add a splash of red or white wine vinegar and the olive oil.
Ask a question about this stepCut the fresh mozzarella into 4 inch slices (or 1/2 inch cubes, if using ciliegine).
Ask a question about this stepDivide the dough into three or four pieces. Shape each into a ball and roll it out into a fairly thin circle that's about 8 to 10 inches in diameter. This dough is full of oil, and it should be nice and stretchy and very easy to handle.
Ask a question about this stepPut parchment onto a large cookie sheet, preferably one with an open end, off of which you can slide the paper and the uncooked stromboli. You can also work on a pizza peel, of course. If you like using cornmeal or semolina flour instead of the parchment, you can do that, too. I find the parchment on the cookie sheet method to be much easier.
Ask a question about this stepOn one side of each piece of dough, put equal amounts of the olive mixture, then the meat, then the cheese, then a few tablespoons of cooked onion. Sprinkle on a bit of pancetta.
Ask a question about this stepFold over and pinch tightly shut.
Ask a question about this stepAbout twenty minutes after the oven reaches 450 degrees F, slide parchment paper and the stromboli onto the pizza stones or tiles.
Ask a question about this stepCook for about 15 minutes. Let them cool for about five or ten minutes before eating.
Ask a question about this stepEnjoy!!
Ask a question about this stepN.B.: If you are not making dough according to the recipe above, i.e., if you haven't already cooked the pancetta by the time you're ready to assemble stromboli, cook 2-4 ounces of pancetta that has been cut into tiny cubes until it is a bit crispy.
Ask a question about this stepIf using orange zest, substitute finely chopped rosemary leaves for one of the other fresh herbs.
Ask a question about this stepLooks absolutely delicious, but I must admit- the dough intimidates me! I still want to save it and give it a try on a cool day.
You can use purchased, pre-made pizza dough, if that is easier. Make sure you get the pizza stones very hot before cooking. Thanks for your comment!! ;o)
Thanks for sharing! Did the hand holding the stromboli belong to one of your sons?....just before he finished it off!
Uh oh, that should be eight black olives . . . not eight tablespoons of black olives. Sorry about that!!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Its been years since I have had a strombolli, this recipe is the best I have ever seen, The picture alone makes me want one.