Recipe Method

1. In a jug add the water, yeast and sugar and set aside for 5 minutes to allow the mixture to foam.
2. In a large bowl combine the flours, salt and olive oil. Pour in the water mixture and mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.
3. Transfer the dough onto a lightly floured surface and knead for five minutes until smooth. Place the dough into an oiled bowl, cover with cling film and leave for about an hour in a warm place or until it has doubled in size.
4. Punch down the dough and roll out on a lightly floured surface into a rectangle measuring about 44cm x 32cm.
5. Leaving a 2cm border, scatter over the sundried tomatoes, then lay over the Parma ham, followed by the mozzarella and spinach. Sprinkle over the dried herbs.
6. Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, fold-side down, on a large baking sheet lined with baking paper and leave to rise for 30 minutes.
7. Preheat the oven to 200°C.
8. Brush the stromboli with olive oil, season with a little coarse salt and bake for 25-30 minutes until well risen and golden brown.