Method

• Put the flour, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add 350ml warm water and knead the dough for 10 minutes.
• Meanwhile, drain the peppers and olives and lay out on a clean all-purpose absorbent cloth.
• Once the dough has been kneaded, cover the mixing bowl with cling film and leave in a warm place for 1 hour to rise.
• Preheat the oven to 190C/170Cfan/Gas5.
• Once the dough has risen, tip it out onto a floured board or clean work surface. Knead for 1 minute.
• Roll the dough into a large rectangle 40cm x 30cm and just under 1cm thick. Do not roll it too thin as the dough could split in the oven.
• Spread the tomato sauce very thinly over the dough leaving a border of 2cm. Add a layer of peppers, followed by a layer of olives then a layer of salami. Sprinkle over a layer of grated mozzarella. Tuck the Black Garlic cloves in amongst the grated mozzarella. Finally add a layer of fresh basil leaves.
• Fold in the short edges of the filled dough by 2cm then tightly roll the filled dough up from the long end  like a Swiss roll, so that the filling is sandwiched inside. Pinch along the join to seal the dough. 
• Place the Black Garlic Stromboli on a non-stick baking sheet, joint-side down. Leave to rest for 15 minutes.
• Bake for 40 minutes until risen and golden. 
• Cool until just warm. Slice to serve.

Top Tip: Black Garlic Stromboli works with a variety of pizza fillings but avoid watery ingredients such as fresh tomatoes and fresh mozzarella.