Onion, Rosemary And Bacon Bread - cooking recipe

Ingredients

3 tbsp olive oil
2 None onions, peeled and finely diced
75 g smoked bacon, finely diced
500 g plain flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
15 g fresh rosemary, leaves stripped from stems and finely chopped
2 cloves garlic, peeled and crushed
75 g mixed seeds (such as sunflower, pine and pumpkin seeds), finely chopped
14 g dried active yeast, dissolved in 300ml lukewarm water

Preparation

Heat 1 tbsp oil in a small saucepan and saute the onion and bacon for 2 mins. Place in the bowl of a stand mixer with the flour, salt, pepper, rosemary, garlic, seeds, yeast and 2 tbsp oil. Knead on medium speed with the dough hook of the stand mixer until a smooth dough forms, adding a little more flour if the dough is too moist. Cover and allow to rise in a warm place for 30 mins.
Line a baking sheet with parchment paper. On a floured work surface, knead the dough again and cut in half. Using floured hands, form each half into a 12 inch long roll. Twist the rolls around each other and press together at the ends. Place on the baking sheet, cover and allow to rise for 20 mins.
Preheat the oven to 400\u00b0F. Sprinkle the bread with water and bake for 30-40 mins, sprinkling with water twice during the baking time, until a skewer comes out clean. Remove from the oven and place on a wire rack, cover with a towel and allow to cool.