Scarpetta Stromboli with Dipping Sauce

French Bread Ingredients

• 1 1/4 cups water (70 to 80 degrees F)
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon cornmeal

(For those of you without a bread machine, click here for hand recipe and source)

Directions

1. In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)

2. Filling:

   • 2 cups grated smoked mozzarella
   • Salt
   • 1/2 bunch fresh basil, leaves chopped
   • 1 tablespoon chopped garlic
   • Freshly ground black pepper
   • 4 ounces salami, sliced thin
   • Extra-virgin olive oil
   3. Lightly brush a foil lined long cookie sheet with oil. Spread out the dough on the oiled sheet with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.

   Place the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. 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.
3. Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf.   

4. Toppings on Loaf

   • 1 tablespoon fresh rosemary leaves, chopped
   • Sprinkle the loaf with sea salt
   • 1/4 pint cherry tomatoes, halved
   • *Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
5. BAKE  375 degrees
   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. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.

Citrus Herb Oil: (Dipping Sauce)

• 1 cups blended oil (3/4 canola, 1/4 olive oil)
• 2 cloves garlic
• 1/2 of a lemon, zested, white removed
• 1/2 of a lime, zested, white removed
• 1/2 of a orange, zested, white removed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• Pinch red pepper flakes

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