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1
For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook.
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2
Let the mixture sit to allow the yeast to activate.
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3
The mixture should start foaming and forming small bubbles on the surface, 10 minutes.
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4
Gradually add the flour with the mixer on low speed.
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5
Add the olive oil and salt.
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6
Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed.
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7
Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes.
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8
The dough is done when it comes together as a single mass.
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9
Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent.
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10
Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
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11
For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle.
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12
Arrange the dough rectangle so the 13-inch-long side is closest to you.
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13
Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli.
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14
Leave a 1-inch border around the far and side borders.
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15
Sprinkle the dough with the Parmesan, then layer with the salami slices.
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16
Top the salami with a layer of deli ham and then a layer of bresaola.
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17
Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper.
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18
With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go.
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19
When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray.
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20
Repeat the process with second piece of dough.
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21
Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan.
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22
Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
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23
Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife.
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24
Serve with the Marinara Sauce on the side or some mustard.
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25
Heat the olive oil in a medium saucepan over medium-low heat.
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26
Add the onions and cook until translucent, about 4 minutes.
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27
Add the garlic and cook until the garlic is almost brown, another 2 minutes.
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28
Add the tomatoes and simmer, 20 minutes.
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29
Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer.
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30
Puree the mixture with a stick blender, food mill or food processor.
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31
Season with salt and pepper.
