RECIPE: Headband Stromboli

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Artisan bread must meet certain standards to be considered such. These qualities dictate that the bread must be handmade, use culture starters or pre-ferments and sourdough, have no additives or preservatives to extend the shelf life, and use traditional production methods. Making artisan bread is a labor of love and an art form that needs to be preserved through tradition. Nothing is more satisfying then taking a life form, nurturing it temporarily, watching it transform during the sponge and proofing processes, and then sacrificing that life for the consumption of a delicious nutritious edible.

Why not try different bread at your holiday table this year? Stromboli was named after the volcanic island off the coast of Sicily and is delightful hearth bread that can be enjoyed at any meal. You can impress your holiday guests by showing them that you can produce old world artisan bread that will amaze their palates.

I adapted this recipe and paired this bread with Headband cannabis infused olive oil, as the strong pine and diesel notes paired very well with the smoked gruyere, mozzarella, and rosemary.

Serve this bread fresh out of the oven with your holiday meal for a treat your guests will not stop talking about!

Dough Mise en place:

  • 3 ¼ cups bread flour
  • 1 ¼ cup warm water
  • 3 tablespoons olive oil
  • 2 teaspoon dry yeast
  • 1 ½ teaspoon sea salt

Filling Mise en place:

  • 1 cup chopped smoked gruyere
  • 1 cup chopped mozzarella
  • 1 large handful of fresh basil (about a cup)
  • 1 clove garlic minced

Topping Mise en place:

  • 3 large springs rosemary
  • 2 tablespoons olive oil with 2 grams of infused Headband shatter
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon pepper


Preheat oven to 400 degrees. Add one cup of warm water and all of the yeast to a small bowl. Let the yeast stand in the water for 5 minutes then stir with a spoon. In a large bowl, mix the salt and flour then create a center in the middle of the mixture. Pour the yeast water and oil into the center, then using your fingers, gently pull the flour from the sides and mix until a sticky dough forms.

Lightly flour a kitchen counter and knead the dough for 10 minutes until it becomes smooth. Spray another bowl with oil and add the kneaded dough. Cover with a cloth and proof in a professional proofer or on top of a warm stove in your house for 2 hours or until the dough has doubled in size. When the dough is done proofing punch it down and form it into a nice ball then let it rest for 15 minutes.

Roll the dough into a large rectangle (as big as you can roll it out). Spread the garlic, smoked gruyere, mozzarella, and basil leaves across the dough. Taking the top longest side, roll the dough like a cinnamon roll towards your body taking care not to roll too tight. Pinch the ends both lengthwise and width wise. Rub 1 tablespoon of olive oil, sea salt, pepper, and rosemary on top of the loaf. Poke holes through the dough all the way to the bottom throughout the roll. Place on top of an oiled baking sheet and bake for 60 minutes. Pull from the oven, drizzle two tablespoons of Headband Olive Oil evenly on top of the bread and enjoy warm.

*Recipe adapted from “Professional Baking Fifth Edition”