Bacon focaccia

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (12)

10.00 g active dried yeast
5.00 ml honey
350.00 ml water — warm
380.00 g flour — bread
80.00 g flour — wholewheat
60.00 ml fresh chillies — 573
5.00 ml salt
10.00 bacon — streaky, rashers
30.00 ml sun-dried tomatoes — finely chopped
15.00 ml fresh basil — finely chopped
30.00 ml fresh chillies — 573
salt — coarse, for sprinkling
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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.



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