STROMBOLI BUNS

(c) Matt Russell

Ingredients (makes 12) 

  • 500g white bread flour
  • 10g fast-action yeast
  • 10g salt
  • 320ml water
  • 30ml olive oil
  • Ground polenta for dusting

For the filling

  • 6 heaped tbsp tomato purée
  • 1 garlic clove, finely minced
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried chilli flakes
  • 1 small red onion, very finely sliced
  • Small handful fresh basil, roughly torn
  • 125g medium Cheddar cheese, coarsely grated
  • 10 slices Prosciutto ham, torn

Essential equipment

  • 12-hole deep muffin tray, well oiled 

Method

Make a simple bread dough: place the flour, yeast and salt into a mixing bowl and mix together. Add the water and mix together to a scraggy ball. Tip the contents of the bowl out and knead into a smooth elastic dough – this should take about 10 minutes. You could easily use a freestanding electric mixer with dough hook attachment, which would take about 6 minutes on medium speed. Place the dough into a well-oiled bowl, cover with a damp cloth, and allow to rise until doubled in size.

Whilst the dough proves, prepare the filling. Into the tomato purée, mix the garlic, salt, pepper and chilli flakes.

Preheat the oven to 220°C/200°C fan/Gas 7.

When the dough has risen, sprinkle plenty of polenta on to the worktop and roll the dough out into a square of about 30x30cm. Spread the filling paste on to the dough, then sprinkle over the onion slices, torn basil, grated Cheddar cheese and prosciutto. Roll the dough up into a tight spiral, trim the rough ends, then slice into 12 even buns. Fit the buns into the bun tin, spirals facing up – they will be a snug fit. Allow to rest at room temperature for 30 minutes, then bake for 15 minutes.

Remove the buns from the oven and allow to cool and crisp in the tin, then drizzle over extra oil and pepper.