Turkey Stromboli with Eggplant & Dried Tomatoes

In a small bowl, mix yeast, sugar, olive oil and lukewarm water (the ideal temperature is between 98 and 100°F (37-38°C). Leave the mix to rest for about 10 minutes or until it foams.

In a bowl, mix flour and salt. Add the mix of water and yeast. Knead the dough for about 5 minutes on a floured worktop to form a smooth and even ball of dough. In an appliance (food processor or stand mixer), knead the dough for two to three minutes (maximum). Longer kneading results in a dough which is difficult to spread.

Put the ball of dough in a large bowl. Cover with a damp cloth and let rest in a warm place, like in the oven with the light on, between 1 and 2 hours, or until the dough has doubled in volume.

For the Stromboli:

Preheat the oven to 400°F.

While the dough is resting, cut the eggplant in slices of about 1cm (½ inch). Baste the eggplant with olive oil and cook in the oven for about 20 minutes. Let cool.

Divide the dough in two. Stretch the dough to form a rectangle of approximately 30x45cm.

Distribute the tomatoes on the surface, leaving 1 inch on 4 sides.

Top with the smoked turkey breast, then the eggplant slices.

Sprinkle with mozzarella and fresh basil leaves.

Starting on the longest side of the rectangle, gently roll the Stromboli. Pinch both edges to close tightly. Using a knife, make 6 incisions on the top of the dough to release air while cooking.

Sprinkle the Italian dried herbs.

Cook in the oven for 20 to 30 minutes, until the Stromboli is golden. Let rest for 5 minutes before cutting into multiple portions using a serrated knife.

Serve with tomato sauce, if desired.