- flour - 500 Grams
- rye flour - 30 Grams
- yeast - 20 Grams
- olive oil - 50 milliliters
- a large salt - 10 Grams
- water - 250 milliliters
- pieces of bacon - 200 Grams
- Conte cheese - 150 Grams
- olive oil - 1 st. a spoon
Lightly fry 200 grams of bacon in 1 tablespoon of olive oil. They should not be too fried, because they will still be cooked in the oven. Allow to cool. In a bowl, pour: 250 ml of water (warm), 10 g of a large salt, 50 ml of olive oil, then 30 g of rye flour and 500 g of flour, and finally 20 g of yeast. Knead for 6 minutes at low speed. Roll the dough into a bowl, cover with a wet towel and leave to rise in a warm place (about 1 hour). Then cut the dough into 2 pieces. Roll one into a large rectangle. Put a quarter of the bacon on half the rectangle. Then cover with grated cheese Conte. Make 3 slots with a sharp knife on the other half. Wet the dough around the bacon so that it sticks well. Fold the dough, glue on the sides. Add another quarter of the bacon from above, and sprinkle with grated cheese Conte. Put on a baking sheet. Do the same with the rest of the test and leave in a warm place to climb for one hour. Preheat oven to 240 ° C. Put into oven for about 30 minutes.
Servings: 2