Sift the flour into a pile on the work surface. Press a well into it with your hand or a spoon and add oil, the yeast dissolved in a little water and a pinch of salt.
Knead the dough well and form a smooth ball. Place the ball in a bowl, cover with a cloth and leave to rise for one to two hours.
The filling
Prepare the filling by halving the olives and cherry tomatoes and finely dicing the mozzarella, zucchini and sun-dried tomatoes. Now mix all of this in a large bowl with the tomato puree, pine nuts, Parmesan and basil.
Shape and bake the stromboli
After the dough has rested, take it out of the bowl, knead it again for a few minutes and divide it into four parts.
Use the palms of your hands to shape each piece of dough into a rectangle measuring approx. 17 x 24 cm.
Spread the filling over the pastry. Leave a border of about 6 cm all around.
Now cut the pastry every 2 cm from the edge to the filling.
Now fold the strips of dough over the filling and leave the roll to rise for another 20 minutes, covered with a damp cloth.
Bake the stromboli for 25-30 minutes at 200° C in a preheated oven until they are golden brown.