thyme bread with bacon Recipe

How to make it

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• mix the flour and semolina in the bowl of a stand mixer (with dough hook attached) and - using your fingers - rub the fresh yeast into the mixture. add salt, the olive oil and water and mix until a soft dough forms.
• fry lardons in a tiny bit of olive oil until its starting to crisp. add chopped thyme and cook for another 2 minutes. then take off the heat and let cool on a piece of paper towel.
• then add to the dough and mix until well combined. lightly dust a bowl with flour, place dough in it, cover and let rest for about an hour.
• lightly flour work surface again and turn dough out onto it. divide into 3 equal pieces. roll into a ball, flatten into a disc and arrange cheese cubes equally on these discs. form into long log shape with rounded ends. make sure the cheese is securely wrapped in the bread or it will end up all over your baking sheet.
• place on a (lined) baking sheet and lightly flour the tops with semolina or normal flour. using a sharp knive or razor blade, make some cuts across the top of each bread. cover again with a tea towell and let rest for another hour until it has almost doubled in size. heat oven to 250c°
• open the preheated oven and mist with a water spray. place loaves into the oven, turn down heat to 230c° and bake for about 30 minutes until they are golden brown in colour. remove form oven and let cool on a wire rack.
• *weighing the liquids is more accurate than measuring with a cup