Broccoli and Cheese Stromboli

Dough

• 1 oz extra virgin olive oil, plus extra to grease
• 15 oz bread flour
• 2 ½ oz whole wheat flour
• 9 oz warm water (100°F-110°F)
• ½ oz sugar
• 2 ¼ tsp rapid rise yeast
  or 1 packet/envelope rapid rise yeast
• 2 tsp salt

Filling

• 4 oz provolone cheese, cut into pieces (1 in.)
• 1 oz fresh basil leaves
• 20 oz water
• 8 oz broccoli florets, cut into pieces (2 in.)
• 6 oz ricotta cheese
• ¼ tsp salt
• ⅛ tsp fresh ground pepper
• 2 tsp extra virgin olive oil
• 1 tsp dried basil (optional)