Add water, yeast and sugar to the bowl of a stand mixer and combine using the dough hook. Allow to sit for 5 minutes for the yeast to activate.
Add the remaining ingredients and knead for 7 minutes on the lowest speed. This can also be done by hand. Lightly oil a large bowl and once the dough is kneaded, transfer it to the oiled bowl, Cover in a clean tea towel and put in a warm place to rise until doubled in size (1 hour)
Once risen, gently punch the dough down and split it into 2 pieces. Set one piece aside (you can freeze it at this point for another time, or make 2 stromboli) and roll the other piece into a rectangle that is approximately 40cm x 25cm.
Roll it out into a rectangle and brush with melted butter, garlic and herbs or pizza sauce.I like to place the dough on the baking tray I will be using at this point to save me from having to move the stromboli once it is rolled.
Leaving a 6cm gap at the top (along the long edge) and a 3cm gap on each of the short edges, add your toppings. I like doing a layer of cheese followed by ham, salami then a layer of grated mozzarella.
Mix up an egg wash and brush that along the edges that you left empty. This will help the roll to hold together while baking.From the long edge that has the fillings right up to the edge, start rolling up a tight log, folding in the ends as you go. When you get to the end, use your fingertips to seal the stromboli and make sure it is seam side down on the baking tray.Brush the top with the remaining egg wash and sprinkle with dried herbs (I like using Italian herbs) Use a sharp knife to cut 6 diagonal slits in the top to allow steam to escape during cooking.
Bake at 200°C for 25 minutes until golden brown all over and the cheese is starting to bubble through.Remove from the oven and allow to cool for 5 minutes before slicing and serving immediately! You can serve it as is, or with a pizza dipping sauce.
The stromboli can be refrigerated in an airtight container either sliced ready to put straight in lunchboxes the next day or unsliced.