I developed this recipe specifically for preparing homemade Stromboli. When thinking about a variation on homemade Stromboli, I realized that a sweet, tender honey oat dough would contrast a mixture of hot and sweet Italian sausage well… and I was right. It took a few tries for me to perfect this recipe, but it was worth the effort. This also makes a nice crust for a rustic sausage and pepper pizza topped with fresh mozzarella and drizzled with olive oil. Buon appetito!
1 tablespoon honey
¾ cup warm water, 110 degrees
1 ½ teaspoons active dry yeast
1 ½ teaspoons olive oil
½ teaspoon salt
1 cup oatmeal
¾ cup all-purpose or whole wheat flour
1. Mix water with honey and yeast. Let stand 20 minutes.
2. Mix in oil, salt and oatmeal. Let stand 5 minutes.
3. Let mixer run on slow while adding flour.
4. Knead 10 minutes.
5. Allow dough to rise one hour before use, covering with a damp cloth or plastic wrap and storing in a warm dry place.
Hungry For Culture 