Stromboli

Preheat the oven to 180°C fan bake.

Combine the flour, yeast and salt in a large bowl and make a well in the centre.

Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Adjust the dough by adding more flour or water. Turn on to a lightly floured bench and knead for 5 minutes until smooth and elastic.

Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½–2 hours to double in size.

Place the dough on baking paper and roll out to a rectangle approximately 60cm × 25cm. 

Press the silverbeet between paper towels to remove all the excess water then chop roughly. 

Spread the onion jam evenly over the dough then add the remaining ingredients in the following order; half of the mozzarella, the silverbeet, olives, salami and basil then the remaining mozzarella. 

Roll up from the longest side into a long cylinder then bring the ends together to form a wreath. Pinch and pat the ends together, then brush all over with the olive oil. Sprinkle with sea salt. Slide a flat baking tray under the baking paper and bake for 25–30 minutes until golden and crisp. 

Serve while still warm or at room temperature. Makes 1 loaf