I can never count on leftovers when this sourdough stromboli hits the table, stuffed with salami, pepperoni, Canadian bacon, and plenty of melted mozzarella. It slices into golden, cheesy spirals that make everyone reach for seconds.

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I’m obsessed with this sourdough stromboli because it hits that salty, crusty, pull-apart craving without acting fancy about it. I love the way the golden bread crackles at the edges, then gives way to all that chewy, savory filling.

Salami brings the bold bite, mozzarella gets melty and stretchy, and honestly, that combo keeps me coming back for another slice before I’ve even finished the first. But the sourdough is what makes it feel extra worth it.

Tangy, sturdy, and loaded. And I like that it works as dinner, party food, or straight-from-the-cutting-board snacking.

No fuss. Big flavor.

Ingredients

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Bread flour gives the dough chew and strength, so it doesn’t wimp out.
Sourdough starter brings tang, bubbles, and that real bakery vibe.
Lukewarm water helps everything come together without shocking the starter.
Salt keeps the dough from tasting flat.
Tiny thing, big job.
Olive oil adds softness and a little richness you’ll notice.
Sugar gives the crust better color and helps balance the tang.
Salami adds salty, savory bite, basically the bold friend here.
Pepperoni brings classic pizza energy and a little spicy grease.
Canadian bacon adds meaty protein without being too heavy.
Mozzarella gets melty and stretchy, which is honestly the whole point.
Parmesan adds sharp, salty flavor that makes everything taste deeper.
Marinara is great for dipping, plus it keeps bites saucy.
Basil adds freshness when all the meats start feeling rich.
Egg wash makes the outside shiny, golden, and bakery-cute.
Oregano and red pepper bring cozy heat and pizza-shop flavor.

Ingredient Quantities

Bread flour 500 g (about 4 cups)

Active sourdough starter 150 g (about 3/4 cup), bubbly and ripe

Water 320 g (about 1 1/3 cups), lukewarm

Fine salt 10 g (about 1 1/2 teaspoons)

Olive oil 2 tablespoons

Granulated sugar 1 teaspoon

Sliced salami 225 g (8 ounces)

Sliced pepperoni 225 g (8 ounces)

Canadian bacon, sliced or diced 170 g (6 ounces)

Shredded mozzarella 340 g (12 ounces)

Grated Parmesan 30 g (1/4 cup)

Pizza sauce or marinara 120 ml (1/2 cup), optional for serving or inside

Fresh basil leaves, a small handful, optional

Large egg 1, beaten with 1 tablespoon water for egg wash

Crushed red pepper flakes 1/4 teaspoon, optional

Dried oregano 1 teaspoon, optional

How to Make this

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1. In a large bowl combine 500 g bread flour, 320 g lukewarm water and 150 g active sourdough starter; mix until no dry flour remains, cover and rest 30 minutes for autolyse.

2. Add 10 g fine salt, 2 tablespoons olive oil and 1 teaspoon granulated sugar; mix until incorporated and knead or perform stretch and fold until the dough is smooth and slightly tacky, about 6 to 8 minutes by hand or 4 to 5 minutes in a mixer.

3. Transfer dough to a lightly oiled bowl, cover and bulk ferment at room temperature until roughly doubled and airy, about 4 to 6 hours; perform 3 sets of stretch and folds during the first 2 hours, spaced 20 to 30 minutes apart.

4. Turn dough onto a lightly floured surface, gently degas and shape into a rough rectangle about 12 by 16 inches; cover and bench rest 20 minutes.

5. Preheat oven to 220 C (425 F) with a baking stone or sheet inside if available; line a baking sheet with parchment if not using a stone.

6. On the rested rectangle, layer evenly: shredded mozzarella 340 g, sliced salami 225 g, sliced pepperoni 225 g, Canadian bacon 170 g, grated Parmesan 30 g; sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes if using. Add optional pizza sauce 120 ml in a thin line down the center or serve on the side and tuck in a few fresh basil leaves.

7. Fold the long sides over the filling, roll tightly from one long edge to the other to seal into a log, pinch seams and ends closed, then place seam side down on the prepared baking sheet or parchment on the stone.

8. Brush the loaf with the beaten egg and 1 tablespoon water for egg wash; score the top lightly with a sharp knife and sprinkle a little extra Parmesan if desired.

9. Bake in the preheated oven for 25 to 35 minutes until the crust is deep golden and the internal temperature reads about 95 C to 98 C (200 F to 208 F), rotating halfway if necessary for even browning.

10. Let the stromboli rest 10 to 15 minutes before slicing; serve with extra warm pizza sauce and fresh basil if desired.

Equipment Needed

1. Kitchen scale
2. Large mixing bowl
3. Bench scraper / dough scraper
4. Sturdy spatula or wooden spoon
5. Stand mixer with dough hook (optional)
6. Baking stone or rimmed baking sheet
7. Parchment paper
8. Pastry brush
9. Instant read thermometer
10. Sharp knife or bench knife

FAQ

Q: How do I know my sourdough starter is ready to use? A: It should be bubbly, doubled or more in volume within 4 to 8 hours of feeding, have a pleasant tangy aroma and pass the float test if you use it.

Q: How long does the dough take to rise before shaping? A: After mixing and a short autolyse, perform 3 to 4 sets of stretch and folds over 1.5 to 2 hours, then bulk ferment at room temperature about 3 to 5 hours until puffy and slightly expanded, or retard in the fridge overnight for more flavor.

Q: Can I put sauce inside the stromboli without making it soggy? A: Use a thin layer of sauce and drain any very wet ingredients first. Cold sauce and room temperature fillings are better. You can also serve sauce on the side for dipping.

Q: Do I need to pre-cook the meats or cheese? A: No, the sliced salami, pepperoni and Canadian bacon cook through in the oven. Use shredded mozzarella and grated Parmesan for even melting.

Q: What oven temperature and bake time work best? A: Preheat oven to 230 C (450 F). Bake the stromboli 18 to 25 minutes until golden brown and internal temperature reaches about 95 C to 98 C (203 F to 208 F) for fully cooked fillings.

Q: How should I store and reheat leftovers? A: Wrap cooled stromboli tightly and refrigerate up to 3 days or freeze for 1 month. Reheat from chilled at 180 C (350 F) for 10 to 15 minutes, or from frozen 20 to 30 minutes until heated through. Microwaving will make the crust soft.

Sourdough Stromboli Recipe Substitutions and Variations

Bread flour 500 g: substitute 00 flour for a slightly silkier crumb; or use all purpose flour plus 50 g vital wheat gluten to boost strength.
Active sourdough starter 150 g: substitute 150 g commercial instant yeast mixed with 1 teaspoon sugar and reduce bulk fermentation to 1 to 2 hours; or use a tangy preferment like 150 g stiff sponge (poolish) adjusted for hydration.
Sliced salami or pepperoni 225 g each: substitute thinly sliced soppressata, capicola, or prosciutto for different spice and texture; for a milder option use cooked ham.
Shredded mozzarella 340 g: substitute provolone or fontina for a richer, slightly sharper melt; or use a 50/50 blend of cheddar and mozzarella for bolder flavor.

Pro Tips

1. Let the starter show its best life before you mix. Use a bubbly, doubled starter and feed it 4 to 8 hours ahead so it is at peak activity. That gives the dough more lift and a better tang without slowing your bake time.

2. Be generous with the bench flour but light with the dusting. Too much flour when shaping will make the crust heavy and dry. Keep the surface just tacky enough to control the roll, and use a bench scraper to help lift and fold without tearing.

3. Keep the filling cool and dry. Pat any wet meats or watery basil dry and don’t pile cheese too thick in the center. Excess moisture makes sealing harder and can lead to a soggy interior. Chill very greasy slices briefly if needed so oils do not leak while baking.

4. Seal well, but don’t mangle the crumb. Pinch seams and ends firmly to prevent leaks, then rest the loaf seam side down so tension helps the seal. If seams look weak, a little water on the edges helps them stick.

5. Nail the bake by heat and timing, not guesswork. Preheat the stone or sheet for at least 45 minutes so the base starts browning immediately. If the top is getting too dark before the center reaches temperature, tent a piece of foil over the loaf for the last 8 to 12 minutes. Let it rest at least 10 minutes before slicing so the filling sets and you get neat slices.

Sourdough Stromboli Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

738

kcal

Equipment: 1. Kitchen scale
2. Large mixing bowl
3. Bench scraper / dough scraper
4. Sturdy spatula or wooden spoon
5. Stand mixer with dough hook (optional)
6. Baking stone or rimmed baking sheet
7. Parchment paper
8. Pastry brush
9. Instant read thermometer
10. Sharp knife or bench knife

Ingredients

Bread flour 500 g (about 4 cups)
Active sourdough starter 150 g (about 3/4 cup), bubbly and ripe
Water 320 g (about 1 1/3 cups), lukewarm
Fine salt 10 g (about 1 1/2 teaspoons)
Olive oil 2 tablespoons
Granulated sugar 1 teaspoon
Sliced salami 225 g (8 ounces)
Sliced pepperoni 225 g (8 ounces)
Canadian bacon, sliced or diced 170 g (6 ounces)
Shredded mozzarella 340 g (12 ounces)
Grated Parmesan 30 g (1/4 cup)
Pizza sauce or marinara 120 ml (1/2 cup), optional for serving or inside
Fresh basil leaves, a small handful, optional
Large egg 1, beaten with 1 tablespoon water for egg wash
Crushed red pepper flakes 1/4 teaspoon, optional
Dried oregano 1 teaspoon, optional

Directions

In a large bowl combine 500 g bread flour, 320 g lukewarm water and 150 g active sourdough starter; mix until no dry flour remains, cover and rest 30 minutes for autolyse.
Add 10 g fine salt, 2 tablespoons olive oil and 1 teaspoon granulated sugar; mix until incorporated and knead or perform stretch and fold until the dough is smooth and slightly tacky, about 6 to 8 minutes by hand or 4 to 5 minutes in a mixer.
Transfer dough to a lightly oiled bowl, cover and bulk ferment at room temperature until roughly doubled and airy, about 4 to 6 hours; perform 3 sets of stretch and folds during the first 2 hours, spaced 20 to 30 minutes apart.
Turn dough onto a lightly floured surface, gently degas and shape into a rough rectangle about 12 by 16 inches; cover and bench rest 20 minutes.
Preheat oven to 220 C (425 F) with a baking stone or sheet inside if available; line a baking sheet with parchment if not using a stone.
On the rested rectangle, layer evenly: shredded mozzarella 340 g, sliced salami 225 g, sliced pepperoni 225 g, Canadian bacon 170 g, grated Parmesan 30 g; sprinkle 1 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes if using. Add optional pizza sauce 120 ml in a thin line down the center or serve on the side and tuck in a few fresh basil leaves.
Fold the long sides over the filling, roll tightly from one long edge to the other to seal into a log, pinch seams and ends closed, then place seam side down on the prepared baking sheet or parchment on the stone.
Brush the loaf with the beaten egg and 1 tablespoon water for egg wash; score the top lightly with a sharp knife and sprinkle a little extra Parmesan if desired.
Bake in the preheated oven for 25 to 35 minutes until the crust is deep golden and the internal temperature reads about 95 C to 98 C (200 F to 208 F), rotating halfway if necessary for even browning.
Let the stromboli rest 10 to 15 minutes before slicing; serve with extra warm pizza sauce and fresh basil if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.