First, let's make the dough. In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Make a well in the centre and pour in the olive oil and lukewarm water. Mix until a shaggy dough forms, then knead for 8-10 minutes on a lightly floured surface (or 5-7 minutes in the mixer) until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.

Once the dough has risen, knock it back by gently punching it down. On a large, lightly floured surface, roll the dough out into a rectangle, roughly 30cm x 40cm. Position it so the longest side is facing you.

Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.

Leaving a 2cm border along all edges, layer your fillings. I find it works best to start with the provolone slices, followed by the salami, pepperoni, and finally the grated mozzarella. Sprinkle the chopped parsley and dried oregano evenly over the top.

Brush the border of the dough with a little water. Starting from the long edge closest to you, tightly roll the dough up into a log. Press the seam firmly to seal it, and pinch the ends together and tuck them underneath to prevent any filling from escaping.

Carefully transfer the Stromboli to your prepared baking tray, placing it seam-side down. Brush the entire surface with the beaten egg. Sprinkle over the grated Parmesan and the pinch of oregano.

Using a sharp knife, cut 4-5 diagonal slits across the top of the Stromboli. This allows steam to escape and prevents the crust from cracking unpredictably.

Bake for 20-25 minutes, until the crust is a deep golden brown and the cheese is visibly bubbling through the slits.

Let the Stromboli rest on the tray for at least 10 minutes before slicing and serving. This is crucial for letting the fillings set, otherwise, the melted cheese will spill out everywhere.