Bacon focaccia


Ingredients 12
Servings 6
Time

Ingredients

  • 10
    g
    active dried yeast
  • 5
    ml
    honey
  • 350
    ml
    warm water
  • 380
    g
    bread flour
  • 80
    g
    wholewheat flour
  • 60
    ml
    olive oil
  • 5
    ml
    salt
  • 10
    rashers streaky bacon
  • 30
    ml
    finely chopped sun-dried tomatoes
  • 15
    ml
    finely chopped basil
  • 30
    ml
    olive oil
  • coarse salt for sprinkling
 

Method

 
Dissolve yeast in honey and water and allow to stand for 10 minutes, or until frothy. Place flours, oil and salt in a bowl. Add yeast and water, mix well and knead for 10 minutes (or 45 seconds in a food processor, using metal blade). Leave to rise for 1 hour. Fry bacon until crisp, drain and dice. Knock back bread dough and knead in bacon, sun-dried tomatoes and basil. Roll out into a circle 1-2 cm thick. Press your fingers in all over the top and pour on remaining olive oil. Spread oil all over focaccia and sprinkle with coarse salt. Place on a baking sheet (or see tips) and allow to stand for 5 minutes. Bake at 220 ºC for 10 minutes, or until golden brown. Serve immediately.
 

Read more on: starch  |  bake  |  shallow-fry
 

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