Roast potato and pesto stromboli
Makes: 10 slices
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Roast potato and pesto stromboli
This cheese-stuffed bread, named after an active volcano on the Italian island of Stromboli, is at its best when it literally erupts with ingredients
Makes: 10 slices
Prep time: 25 minsTotal time: 
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Nutritional information (slice)
Calories
398Kcal
Fat
17gr
Saturates
7gr
Carbs
47gr
Sugars
1gr
Fibre
3gr
Protein
12gr
Salt
1.8gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
For the dough
- 500g strong white flour, plus extra to dust
- 30g olive oil
- 10g fine sea salt
- 1 tbsp caster sugar
- 1 x 7g sachet fast- action dried yeast
- 300-350g lukewarm water (see ‘Kitchen tip’)
For the filling
- 500g new potatoes, chopped into 1cm chunks
- 2 tbsp olive oil, plus 1 tbsp extra to brush
- 4 unpeeled garlic cloves
- 1 x 150g pot fresh pesto*
- 150g grated cheddar and mozzarella* mix
For the topping
- 30g Parmesan*, finely grated
Step by step
Kitchen tip
For absolute accuracy, make sure you weigh your liquids rather than using a measuring jug.
- Preheat the oven to 200°C, fan 180°C, gas 6. Spread the potatoes out on a large baking tray, toss with the olive oil, garlic cloves and seasoning. Roast for 35-40 minutes, turning once or twice and roughly crushing them with a spatula as they cook (remove the garlic after 25 minutes). When deep golden, craggy and crisp, set aside to cool and turn off the oven for now.
- For the dough, put all the ingredients into a bowl and mix together. If you’re confident with breadmaking and shaping, and have a stand mixer for kneading, use 350g water. If not, use 300g. Bring together then either knead by hand for 15 minutes, or in a stand mixer for 10 minutes on low speed, until the dough is smooth, elastic and springy.
- Shape into a rough ball, return to the bowl, then cover with a tea towel and leave in a warm place to rise for 1 hour, or until doubled in size.
- Once risen, tip onto a floured surface and knead for a minute to redistribute the air. Roll the dough out to roughly 35cm x 40cm. Mash the soft garlic flesh into the pesto then spread evenly over the dough. Scatter over the cheese mix and potatoes. Roll the dough up from one long side then flip it to sit on its seam. Transfer to a lined baking tray, brush with 1 tablespoon oil then cover with clingfilm and leave to prove for 30 minutes or until puffed and pillowy. Preheat the oven to the same temperature as before.
- Scatter the Parmesan over the loaf and snip a few holes to allow steam from the filling to escape then bake for 40 minutes until golden and crisp. Leave to cool on a wire rack for at least 30-40 minutes, then slice to serve. *Use vegetarian pesto and cheese if required.
