1. Prepare the dough

    To make the dough, place 500g strong white flour and ½ tsp salt into a large mixing bowl. Add a 7g sachet fast action yeast to a jug filled with 325ml lukewarm water. Add 1 tsp golden caster sugar and 2 tbsp olive oil to the jug and mix well. Leave to stand for 5 minutes to allow the yeast to activate. Make a well in the flour and pour in the yeast mixture. Mix well with the handle of a wooden spoon until the mixture begins to come together.

  2. Knead the dough

    Dust a clean work surface with some flour, remove the dough from the bowl and knead for 4-5 minutes, or until the dough is smooth and elastic.

  3. Prove the dough

    Place in a floured bowl and cover with a warm cloth. Leave to rise in a warm place for around 20 minutes. Preheat the oven to gas 6, 180°C, fan 200°C.

  4. Roll it out

    Prepare a sheet of baking paper approximately 34 x 38cm. When the dough has doubled in size, punch it to allow the air to escape and transfer to the baking paper. Using a rolling pin, roll it out to approximately 30 x 34cm. Trim off any excess dough and discard. Prick the dough all over with a fork.

  5. Add the toppings

    Spread 6 tbsp of pasta sauce over the dough, leave a 2.5cm gap at the far end and a 1cm gap on both the right and left side. Sprinkle 200g grated mozzarella cheese over the sauce. Top with 150g sliced ham and 150g halved cherry tomatoes. Sprinkle with 1 tsp dried oregano and a little salt and pepper. Roughly tear 10 fresh basil leaves and sprinkle over.

  6. Roll it up

    Time to roll it up! Tuck in each edge along the right and left sides. Then begin rolling from the front to create a log.

  7. Prepare to bake

    Transfer to a lined baking tray. Brush with a little milk, sprinkle with some grated Parmesan and dried oregano. Make little scores in the top of the dough using a sharp knife and place into a preheated oven for 25 minutes.

  8. Leave to rest, then enjoy

    Remove from oven and allow to rest for 5 minutes before serving. When ready to serve, cut into thick slices using a bread knife.

    Strombolli Final 2

    Calories 705 (35%), sugar 5.5g (6%), fat 21.1g (30%), saturates 9.5g (48%), salt 2.19g (37%), based on 4 servings.

  9. Ingredients

    If you’d like to try and make this stromboli at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket.  

    500g strong white flour
    1 tsp of salt
    7g sachet of fast action yeast
    325ml of lukewarm water
    1 tsp of golden caster sugar
    2 tbsp of olive oil
    6 tbsp of pasta sauce
    200g of grated mozzarella cheese
    150g of sliced ham
    150g halved cherry tomatoes
    1 tsp of dried oregano
    salt and pepper
    10 fresh basil leaves
    a little milk