I got Stromboli-ed last night!
Started off making the Stromboli Focaccia from fellow CaLite and bread maestro Sujit Sumitran’s wonderful recipe, only to realize my not-so smart phone has saved only the first few lines of the recipe! I tried to hunt and hunt but the recipe had vanished from forum and Sujit had to re-post it!
I had the dough all proven and ready so just went ahead and made this. Used all the fresh herbs I had, with some fine chopped onions and all the variety of cheese I had at home.
Delicious three cheese delight this was with the cheese mix oozing through the craters I punched through the focaccia.
I make focaccia often but this stuffed oozy delight I made for the first time and it is going to be a regular fare hereon! Thanks Sujit for this brilliant idea!
For the dough
APF/Maida- 2 1/3 cups
Warm water- 1 Cup
Sugar- ¾ tsp
Salt- I Tsp
Instant Yeast- 1 Tsp
Olive oil- 1 Tbsp
For the Filling
Onion, chopped fine- 1
Garlic,minced- 6 cloves
Ricotta cheese/paneer- ½ cup
Cheddar cheese/ Amul processed cheese- ½ cup
Mozarella cheese- ½ cup
Fresh Herbs, chopped coarse- ½ cup ( I used basil, parsley, coriander and oregano)
Black pepper- 1 Tsp
Mix all the ingredients and keep in the refrigerator till it is time to stuff the bread.
For the Topping
Olive oil- 1 Tbsp
Fresh Herbs, chopped- a handful for topping
- Prove the yeast – add the sugar to ¼ cup of warm water. Mix well. The water has to be just the right temperature- not too hot because that will kill the yeast not too cool because the yeast won’t prove. Drop some on the back of your wrist and it should feel warm there. Add the yeast and rest covered for 10-15 minutes. The yeast should froth like soapy bubbles. If it doesn’t, throw the mix and start afresh. Proper proving of the yeast is vital to good bread! (Here is a pictorial on blooming the yeast and proving the dough, in case you are doing it for the first time)
- In a big bowl, take the flour and salt. Mix.
- Once the yeast has bloomed, add it to the flour and knead the dough with warm water.
- Add the Olive oil and knead for another 10-12 minutes.
- Transfer the dough to an oiled bowl, cover with cling film, or a kitchen towel and rest for 11/2 to 2 hours. The dough should double up. The time actually depends on the weather conditions-if very hot, it doubles sooner than the 1 ½ hours.
- Remove from the bowl once the dough is doubled and gently knock out the air.
- Flour the counter and roll the dough out into a square about 9×12. Spread the filling and roll the dough taking care to seal the edges. Transfer to the baking tray.
- Cover with cling film or a kitchen towel taking care to that they do not touch the top of the bread. Leave to rise again for about 20 minutes. Pre-heat the oven at 200C.
- Slather the roll generously with olive oil and sprinkle the shredded herbs.
- Punch holes all over the surface of the focaccia roll with a skewer in such a way so that they go through the roll. These are the ‘craters’ of the ‘Stromboli’ for the cheesy lava to burst out! Yum!
- Bake for 25-30 minutes at 180 C, till the top browns. If doing in an oven with two elements, please keep both on.
- Serve fresh out of the oven.
I am taking this Cheesy volcanic delight to Angie’s Fiesta Friday!
Always a fun party 🙂