Brian’s Stromboli

Dough

3 cups bread flour

1 packet (. 25 ounces) instant yeast

1 cup warm water

1 teaspoon sugar

¼ cup extra-virgin olive oil

Pinch of salt

Filling

8 ounces sliced thin Genoa salami

8 ounces sliced thin smoked mozzarella cheese

8 ounces sliced thin provolone cheese

1/3 cup fresh basil, torn

1 tablespoon of minced garlic

Topping

1 pint cherry tomatoes halved

1/3 cup extra-virgin olive oil

1 tablespoon fennel seed

1 tablespoon fresh rosemary

½ teaspoon crushed red pepper (optional)

Sea salt and pepper

For the dough: Mix the warm water and sugar to dissolve. Then add yeast package and let sit until foamy — about 10 minutes.

In a mixer fitted with a dough hook, add flour with a pinch of salt, then add olive oil and yeast/water mixture. Mix until it comes to a ball, and knead for about 5 minutes.

Oil a glass bowl, and add dough and turn to coat. Cover with a towel. Let rise in a warm, draft-free area for about 1½ hours until it’s doubled in size.

Punch dough down and let sit for about 15 minutes to relax it. Then roll dough out on a floured surface into an oval about 22 inches long and 12 inches wide.

To assemble: Heat oven to 375 degrees.

Layer meat, cheese and basil lengthwise down the center of the dough up to 6 inches wide and almost to the edges. Fold short end flaps over the filling by about 1 inch. Then cut strips at 1-inch intervals along the long sides of the dough; bring the strips together over the filling, crisscrossing in the middle like a braid, with some of the filling peaking out

For the topping: In a medium bowl, add the cherry tomatoes, olive oil, herbs, and salt and pepper. Sprinkle over braided bread. Sprinkle with sea salt and pepper, and transfer the bread to oiled tray/pan; cover with plastic wrap and let sit for 20 minutes.

Remove plastic wrap and bake 45 minutes or until golden brown.

Serves eight to 10.