Point Reyes Toma and Grape Stromboli

Point Reyes Toma and Grape Stromboli

Servings: Makes 2

Ingredients

Yields two doughs 

For the Dough:

  • 1 1/3 cup warm water (hot tap water)
  • 2 ¼ teaspoon instant yeast
  • 1 tablespoon sugar 
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • 3 ½ cups flour
  • 2 teaspoons fresh cracked black pepper 
  •  Plus flour for kneading

Filling for two Strombolis: 

  • 2 tablespoons melted butter 
  • 1.5 pounds of Point Reyes Farmstead Toma, grated
  • 2 cups of purple grapes quartered  
  • 1 tablespoons chili flakes 
  • 2 teaspoons fresh cracked black pepper 
  • 1 egg, cracked and whisked 

To finish off 

  • Fairmont Honey for drizzling or any local variety 

Instructions

  1. Whisk warm water, yeast and sugar together let stand in a warm place in a stand mixer for 5 minutes. After it is foamy looking add in olive oil, salt, and flour and the dough hook attachment and knead for a couple minutes. Once this has all come together take dough out on to floured surface and knead for an additional 5 minutes until smooth and springs back at you when you poke it. If it doesn’t keep kneading for an additional 5 minutes.
  2.  While dough is kneading heat oven to 200 F turn off and crack door.  
  3.  Place dough back into greased mixing bowl and cover with a damp dish towel and place in partially open oven for 30 minutes. After 30 minutes close oven door and rest another 30 minutes (if you live in a warmer climate lower oven temp or just rest in a warm located in your kitchen)
  4. Remove risen dough from oven punch dough down and divide into two (freeze one or make two Stromboli)
  5. Close oven and to 400 F and melt your butter in small pan on stove top
  6. Roll out one of the doughs to 11x16 inch and place onto parchment paper
  7. Brush with melted butter but leave 1 inch around with no butter and brush on this area with egg wash
  8. Sprinkle half your total amount of fillings of cheese onto the melted butter then chili flakes and scattered quartered grapes
  9. Start to roll the dough up and tuck in the sides to keep all the filling in and place on the parchment on a bake sheet
  10. Brush the top with remaining egg wash and cut 5-6 slits in the top for air and juice to escape.
  11. Place in oven on middle rack for approx. 25 minutes turning half way.  Cooking time will alter depending on your oven and area you live in. Cook until golden brown and bubbling
  12. Let cool for 5 minuets. Slice gently, place on a platter with Fairmont Honey to drizzle.

Used in this recipe

Three blocks of Point Reyes Toma Italian-Inspired Artisan Cheese on a white background
Toma
$45.00
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