Double Trouble:Twin Stromboli!

In case you are wondering, Stromboli is "Rolled earth bread filled with smoked mozzarella and basil". It is , "Named after the volcanic island of Stromboli, located off the coast of Sicily, this bread is filled with a delcious combination of smoked and plain mozzarella. The cheeses erupt from the holes pierced in the rolled focaccia dough during baking." This is from my new book, "Bread" by Eric Treuille.

I am sure you can see why I just had to try his recipe for Stromboli first before I did anything else in the book. I found that picture on google images.

SO yesterday I baked two loaves of our regular daily bread and cracked open my new book. I put it on top of the microwave instead of the counter in the hopes that I wouldn't splatter anything on my new book. I looked later and I think there is one teeny tiny oil mark from the olive oil I had on my finger. lol

I had mozzarella and cheddar cheese but no smoked mozzarella. So I substituted cheddar for the smoked. Everything else I did the same. I really had fun doing this and even learned a new technique, chafing the loaf. I just hit google and if you read #5 that should explain it. It is actually pretty simple. Chafing.

The rising time said 1 1/2 - 2 hours but I had the oven on from the other bread. No I didn't stick it on top of the stove but it was sitting next to the stove. *trys to look innocent* haha I think it was done rising in about 40 minutes.

The first thing I did was to double the recipe and yes it all fit in my mixing bowl. My new bread board came in handy to chafe the dough on and then when I needed to roll it out. I have no idea where my old tupperware rolling pin I never cared for went. I think I used it twice in all the years I had it. I got it for free though so at least I didn't waste money. I think I am supposed to fill it with water or something?

I need to find it cause, don't laugh, it took me 10 minutes to roll out one stromboli on my middle dd's mini rolling pin she got for christmas. *hangs head in shame* Okay you can laugh now. lol

This is a picture right before it went in the oven. AFter you roll it out you cover it and let it rest for 10 minutes. I have a huge rubbermaid container that fits my texas sheet cake perfectly. It was just the right size to hold one dough so I could roll out the other dough. I was thinking this would probably also be a good dough for pizza. I will have to try that next time.

Okay now it called for 1 Tbs of oil drizzled on the top, plus 1 tsp of salt and 1 tsp of pepper. I used kosher salt which looks chunky. When I was putting it on I even thought it was too much salt and pepper but figured I would adjust it later. These twin's are not burnt. That is black pepper on the top which makes it look so black. If you don't believe me look at the before I threw them in the oven picture. lol

I timed it just right so that we could eat dinner when Joe got home. We had a salad on the side and it was perfect!! We all really loved this Stromboli I am definately going to make it again and again. My 7 year old son and 9 y/o dd couldn't believe I made it from scratch they said it tasted like french bread. And they were surprised I could make a bread like that. Joey loved it of course, only thing he said to change the next time was half the salt. My eldest son said this was better than restaurant food! My eldest dd said it was delicious.

I loved it too. With it as just bread and cheese and a salad I was thinking a light soup would of gone perfect. Or what I really want to try next time is throwing some sauce on it as well as some kind of meat. It looked like one huge hot pocket! haha I told the girls maybe this Sat. or Sun. we could make this dough up and cut it smaller and make mini Stromboli's.

Our cheese didn't come out the top for some reason, but some did shoot out the side.

I think I will post the recipe later. I need to go on a walk right now.