Basically this recipe this is Stomboli, but instead of tomatoes and mozzarella i just use cheese and bacon.
Ingredients
- 2 Table Spoons
- 2 handfuls of bail leaves
- 340g of strong white flour (extra will be needed for kneading)
- 200ml warm water
- 1 tsp caster sugar
- 7g fast action yeast
- pinch of salt
- pack of bacon
- 175g grated cheese
Method
- Put the oil and basil leaves into a pestle and motor (masher bowl) and pound until slightly crushed. leave on the side for 20 or so minutes.
- In the mean time, combine the the flour, yeast, salt and sugar in a mixing bowl and create a well in the center. Add the basil infused oil into the well and gradually add the warm water. Mix until you have a soft dough. Knead by hand for 10 minutes until dough is elastic, place in a oil large bowl and place in an airing cuboard or in a warm place for around an hour or until dough has doubled in size.
- Whilst Dough is rising, cook the bacon and great the cheese. Set aside until later.
- When dough has risen, place on floured surface and kneed. Roll into a rectangle, roughly 50*20 cm and brush with oil. The scatter the cheese and bacon all over the dough. fold the ends over and roll the dough tight like you would a Swiss roll.
- Place the rolled dough on to an oil baking try, make sure the seem is on the bottom, cover with cling film and place in a warm loacation until the mixture has doubled in soe again (should be around an hour)
- Preheat the oven to 220c/gas 7.
- Remove dough from warm loaction, remove cleam film and brush oil. Bake in the over for 30 minutes, the reduce the temperature slightly and cook for a further 10 minutes. for best result place in the middle of the oven.
- Cool, Cut and serve.
I have found this goes well with a salad or a chunk for lunch.
