Stromboli

2 teaspoons dry yeast

1-1/4 cups water

3-1/2 cups unbleached flour

1 1/2 teaspoons salt

6 tablespoons olive oil

7 ounces mozzarella, chopped

7 ounces smoked mozzarella, chopped

1 garlic clove, peeled and chopped

1 handful of fresh basil leaves

1 teaspoon coarse salt

3 sprigs rosemary, stems removed

1 teaspoon ground pepper

Sprinkle yeast into 1 cup of the water in a bowl. Leave 5 minutes; stir to dissolve.

Mix flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and 3 tablespoons olive oil. Mix in the flour, stirring in the 1/4 cup of water, as needed, to form a soft, sticky dough. Turn onto a lightly floured surface. Knead until silky, and elastic, about 10 minutes

Put dough in a clean, oiled bowl; cover with a towel. Let rise until doubled in size, 1-1/2 to 2 hours. Punch down and knead for 5 minutes. Let rest 10 minutes.

Shape into a 14 by 8-inch rectangle. Cover with a towel; let rest 10 minutes. Spread cheeses, garlic, and basil evenly over the dough.

Loosely roll the dough starting at a short end. Place on an oiled baking sheet. Pierce several holes through the dough to the baking sheet with a skewer. Sprinkle with 1 tablespoon of olive oil, salt, rosemary leaves, and ground pepper. Bake in preheated 400 degree F. oven for 1 hour, until golden. Cool slightly; drizzle with remaining olive oil. Makes 1 loaf.