For key visual process steps, refer to the body of the blog post.

Make the dough:

• Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
• Give it a stir and set aside until yeast is bubbly and active.
• Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
• While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
• Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little water at a time.
• Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
• Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.
• Once the dough has risen, deflate the dough and divide it into 2 equal portions.
• Roll out one portion of dough into a long rectangle, about 12" by 16".
• Layer the sauce and fillings over the surface of the entire dough, leaving a little gap at the edges.
• Starting from the long end, carefully roll up the dough, with the seam-side down, and gently pinch the sides to seal.
• Carefully transfer the cylindrical dough log onto a large baking sheet lined with parchment paper.
• Repeat with the second portion of dough.
• Lightly cover and place in a warm location until slightly puffy, about 20-30 minutes.
• Preheat oven to 400°F/204°F.
• Make a few slits on the surface of the stromboli.
• Use a pastry brush to lightly brush the surface of the dough with egg wash.
• Bake at 400°F/204°F for 22-25 minutes, or until golden brown in colour.
• Remove from oven, cool for 15 minutes before slicing with a sharp, serrated knife.
• Serve with additional marinara sauce.