Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Water (105-115°F/40-46°C)
  • 1 teaspoon Granulated Sugar
  • 2 ½ cups All-Purpose Flour (or Bread Flour), plus extra for dusting
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 ounces Sliced Ham, thinly sliced
  • 4 ounces Sliced Hard Salami, thinly sliced (e.g., Genoa or Milano)
  • 6 ounces Sliced Provolone Cheese
  • 1 cup Low-Moisture Mozzarella Cheese, shredded
  • ½ cup Roasted Red Peppers, drained and patted dry, chopped
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 large Egg, beaten with 1 tablespoon water (for egg wash)
  • 1 teaspoon Dried Basil or Italian Seasoning
  • Pinch Coarse Sea Salt (optional)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5–10 minutes until foamy.
  2. Combine Ingredients: Stir in the olive oil and salt. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4–5 minutes.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draught-free spot for 45–60 minutes, or until doubled in size.
  5. Prep Filling: While the dough rises, prepare the filling. Chop the ham and salami slightly if needed. Gently toss the roasted red peppers with the mozzarella, oregano, and garlic powder in a small bowl.
  6. Preheat Oven & Prep Tray: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  7. Roll the Dough: Punch down the proofed dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12 x 18 inches (30 x 45 cm), and about ⅛ inch (3 mm) thick.
  8. Layer the Filling: Arrange the provolone slices evenly over the dough, leaving a clear 1 ½ inch (4 cm) border along the long edges and the top edge. Layer the ham and salami over the provolone, followed by the mozzarella/red pepper mixture.
  9. Roll Tightly: Starting with the long edge closest to you, roll the dough tightly, ensuring a firm, compact cylinder.
  10. Seal and Transfer: Pinch the seam closed firmly, ensuring no filling is visible. Tuck and pinch the short ends underneath the roll completely. Carefully transfer the Stromboli, seam-side down, to the prepared baking sheet.
  11. Egg Wash and Score: Whisk the egg with 1 tablespoon of water. Brush the entire surface of the Stromboli generously with the egg wash.
  12. Vent: Using a sharp knife or pizza cutter, cut 4–5 diagonal slits (vents) across the top of the roll. These vents allow steam to escape.
  13. Season: Sprinkle the top with dried basil or Italian seasoning and a pinch of coarse salt (optional).
  14. Bake: Bake for 25–30 minutes, rotating the sheet halfway through, until the Stromboli is deep golden brown and the cheese is bubbling slightly visible through the vents.
  15. Rest and Serve: Remove from the oven and let rest for 5–10 minutes before slicing. Slice thickly and serve piping hot, preferably with marinara sauce on the side.