Stromboli
No Knead Olive Bread Dough:
1 1/2 cup warm water
1 1/2 tsp. quick-rise instant dry yeast
1 1/2 tsp. flaked sea salt
1 tsp. olive oil
3 cups all-purpose flour
1/2 cup pitted sliced Kalamata olives
Filling:
2 Tbsp. olive oil + 1 Tbsp. for topping
1/2 tsp. flaked sea salt + more for topping
1/2 tsp. dried oregano
Freshly ground pepper to taste
2 ounces sliced salami
2 ounces sliced prosciutto
2 ounces sliced capocollo
2 ounces soft herbed goat cheese, crumbled
1/4 cup marinated artichoke hearts, cut into 1-inch slices
Directions:
Make dough: Combine water, yeast, salt, and olive oil in a large bowl. Let sit until yeast has dissolved and small bubbles have formed on the surface, about 5 minutes. Add flour and Kalamata olives and stir until combined. Cover bowl with plastic wrap or a clean damp dish towel and let rise in a draft-free location until doubled in size, about 2 hours.
Assemble Stromboli: Preheat oven to 375° F. Place dough a clean lightly floured work surface and roll out into a large rectangle, approximately 18” x 6”. Carefully bring ends to meet, forming a circle, and press ends together to seal. Gently transfer to a large baking sheet.
Brush inner edge of dough with 2 Tbsp. olive oil, leaving a 3-inch border along the outside edge of the dough. Sprinkle with sea salt, dried oregano, and black pepper, then layer the salami, prosciutto, capocollo, artichoke hearts, and herbed goat cheese.
Fold outer edge of dough over filling and tuck underneath to seal. Continue until ring is completely sealed.
Brush with remaining 1 Tbsp. of olive oil and sprinkle with flaked sea salt. Bake until golden brown, about 20-25 minutes.
Cook’s Note: If you’re pressed for time, you can substitute 1 lb. store-bought pizza dough for the No-Knead Olive Bread Dough.
