This recipe is labor intensive, but the rewards are well worth it!
Ingredients
Dough:
1 tablespoon dry yeast
Extra-virgin olive oil
5 1/2 cups bread flour
2 teaspoons salt
Filling:
2 cups grated mozzarella (smoked if you can find it)
Salt
1/2 bunch fresh basil, leaves chopped
1 tablespoon chopped garlic
Freshly ground black pepper
4 ounces salami, sliced thin (or pepperoni, ham, bacon, or whatever pizza topping meat you can find locally)
4 ounces bulk breakfast sausage, browned, drained and crumbled
Extra-virgin olive oil
Toppings:
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon sea salt, such as Maldon
1/4 pint cherry tomatoes, halved
Citrus Herb Oil, for serving, recipe follows
Citrus Herb Oil:
3 cups blended oil
1 cup extra-virgin olive oil
2 cloves garlic
1 lemon, zested, white removed
1 lime, zested, white removed
1 orange, zested, white removed
1 sprig fresh rosemary
1 sprig fresh thyme
Pinch red pepper flakes
Mascarpone Butter:
2 sticks unsalted butter
3 ounces mascarpone (No luck finding mascarpone? sub in cream cheese or leave it out all together)
Directions
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment (if you don't have a mixer, get ready to stir and kneed in a big bowl for a good long while). Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
Preheat the oven to 375 degrees F.
When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
Lightly brush a baking tray with oil. Spread out the dough on the oiled countertop with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper, salami and sausage. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
Transfer to a new baking sheet lined with parchment.
Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed. Makes 4 cups.
Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment (takes a while but creaming it with a fork works too). Mix until well combined and light. Makes 1 cup.
Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
Note: this works great with a marinara dipping sauce too.
Sources Scott Conant
http://www.foodnetwork.com/recipes/scott-conant/scarpetta-stromboli-recipe.html