Mozzarella Herb Stromboli
200 ml water
350 g all-purpose flour
1/2 tsp sugar
1 tsp salt
1 tsp yeast
1 tbsp olive oil
Filling:
175 g mozzarella
75 g parmesan
1 tbsp finely chopped parsley
2 tbsp finely chopped basil
1 tsp black pepper
1 garlic clove, grated
1 tsp olive oil for brushing the loaf
Place the dough ingredients into a bread machine on the dough setting (or knead and let rise for 1 hour).
Punch down the dough and roll it out into a 23 cm x 30 cm rectangle.
Spread the grated mozzarella and parmesan over the dough, leaving a 1 cm border.
Sprinkle the pepper, basil, and parsley over the cheese, then roll the dough up from the shorter side.
Tuck the edges underneath the loaf. Brush with oil and cut shallow slashes into the loaf.
Let the loaf rise until it has doubled in size in a 100°C oven (about 15 minutes).
Increase the temperature to 200°C and bake the bread for 30-35 minutes.
