LENTIL AND BACON 🥓 FOCACCIA
BREAD
INGREDIENTS:
360 g cake flour
10 g instant dry yeast
30 ml sugar
250 ml lukewarm water
65 ml olive oil
15 ml coarse salt
FILLING:
6 slices bacon 🥓, finely diced
30 ml olive oil
½ onion, sliced
10 ml minced garlic
250 ml cooked brown lentils
30 ml balsamic vinegar
5 ml finely chopped rosemary
5 ml black pepper
65 ml grated cheddar cheese
In a bowl, mix flour, yeast, sugar and 1 tsp salt. Make a hole in the middle and add lukewarm water and olive oil. Mix together to make dough.
Knead for 5 minutes until smooth and pliable.
Form dough into a round ball and place in a lightly oiled bowl. Cover with plastic wrap and keep in a warm place until it doubles in size.
While Doug is rising, sauté bacon 🥓 till crispy. Set aside.
Add onions. Sauté till golden, add garlic and cooked lentils. Cook for 3 minutes. Season with herbs and salt. Mix with the bacon and cool.
Once dough has doubled, add onion mixture. Knead until well combined. Gently roll dough to 25 mm thick.
Place on greased baking tray. Cover with plastic wrap and allow to rise for 15 minutes.
Preheat oven to 200 degrees C.
Sprinkle dough with cheese and coarse salt as desired.
Bake for 15-25 minutes until golden brown and fully baked.
Allow bread to rest for 15 minutes.
Serve with butter.
25.10.2017
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