Stromboli with Broccoli, Roasted Peppers, and Buffalo Mozzarella

Name: Stromboli with Broccoli, Roasted Peppers, and Buffalo Mozzarella
Ingredients: For the dough: 1 packet of active dry yeast (10 g) 2 teaspoons of unrefined brown sugar 300 ml of warm water (about 40 °C) 300 g of white wheat flour 50 g of rye flour 88 g of whole wheat flour 1 1/2

Meat - Stromboli with Broccoli, Roasted Peppers, and Buffalo Mozzarella by Valeria B. - Recipia

In a cup, start by adding lukewarm water, fresh yeast, and sugar. Gently mix the ingredients and set them aside for 15 minutes, until you notice a foam on top of the liquid. This is a crucial step as it indicates the yeast's activity which will help the dough rise. In a large bowl, evenly distribute the salt through the chosen flour to avoid lumps and ensure a homogeneous texture of the dough. Add olive oil to the yeast water mixture and mix again. Then, pour this liquid mixture over the salted flour and start incorporating the ingredients. When the dough begins to form, transfer it to a working surface and knead it carefully for about 10 minutes, adding flour only if necessary, to achieve an elastic and smooth dough. After you finish kneading, place a tablespoon of extra virgin olive oil in a clean bowl and lightly coat the dough. Cover it with plastic wrap and let it sit in a warm place where it will rise for about 2 hours. During this time, you can prepare the delicious filling. Roast the peppers until the skin becomes slightly charred, then peel them and remove the seeds, cutting them into small pieces. In a pan, sauté the onion with a little salt in butter over low heat, stirring occasionally, until it becomes caramelized and sweet, a process that takes between 15 and 20 minutes. Once the onion is ready, add the crushed garlic and anchovy fillets, sautéing the mixture for another minute. Then, add the soy sauce, pepper, oregano, and basil, mixing well, after which let the composition cool down. Next, prepare the broccoli by cutting it into small florets, then boil it for 2 minutes in a pot of water. After boiling, drain it and rinse it under cold running water to stop the cooking, then let it drain well. Cut the broccoli florets into slices or smaller pieces for better integration into the filling. On a floured surface, roll out the dough into a rectangle of about 40 cm x 35 cm. Evenly distribute the caramelized onion mixture over the entire surface of the dough, then add the pepper pieces and season with freshly ground pepper. Tear the mozzarella into small pieces and place it evenly, then add the broccoli florets and sprinkle cheddar on top. Roll the dough with the filling, similar to a loaf, ensuring to seal the edges well to prevent the filling from leaking during baking. Preheat the oven to 200°C (gas 6) and transfer the roll to a baking tray lined with aluminum foil. Brush the surface of the roll with beaten egg, then sprinkle poppy seeds and sunflower seeds to add a crunchy note. Using a knife, make a few small cuts on top of the roll to allow steam to escape during baking. Bake the roll for 15 minutes, then reduce the temperature to 190°C (gas 5) and continue baking for about 35-40 minutes, until golden and crispy. After removing the roll from the oven, let it cool on a rack for 15-20 minutes before serving, to allow the flavors to settle and achieve a perfect cut. This recipe will surely become a favorite among family and friends!

Ingredients

For the dough: 1 packet of active dry yeast (10 g) 2 teaspoons of unrefined brown sugar 300 ml of warm water (about 40 °C) 300 g of white wheat flour 50 g of rye flour 88 g of whole wheat flour 1 1/2

Stromboli with Broccoli, Roasted Peppers, and Buffalo Mozzarella

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