1 Slowly fry the bacon until crispy in a pan over
a low heat; remove and set onto paper towel.
Then chop or crumble into pieces.
2 Wipe out the frying pan with paper towel and
add 2 tbsp olive oil. Fry the onions until caramel-
ised, adding a little brown sugar when they
start to soften.
3 Mix the bread flour, semolina, salt and yeast
in a bowl.
4 Add the olive oil and water.
5 Hold the bowl with one hand and mix the
ingredients around with the other for 2to 3 minutes
until the dough starts to form.
6 Tip the dough onto a clean work surface (do not
add any flour, even if the dough looks very moist)
and knead it for about 10 minutes until it is
smooth and elastic.
7 Make a well in the centre, add the bacon and
onion and knead until it comes together in a
8 Place in a lightly oiled bowl, cover with a clean
tea towel and leave to rise in a warm, draught-free
place for 1 hour.
9 Tip the dough out onto a clean work surface,
this time sprinkled with flour. Shape it into a ball.
Return to the bowl and leave to rise for another
10 Tip out onto the floured surface again and
shape the ball of dough into a large loaf by folding
the edges under. Cut three slashes across the top
with a sharp knife. Place on a greased baking
sheet and leave to rest for 30 to 60 minutes.
11 Preheat the oven to 190 graad C. Gently go over the
cuts on top of the bread again with a sharp knife
and bake the bread for 45 minutes. Serve warm