quick rise yeast
3 1/2 cups
bacon, thinly sliced
thinly sliced onion
ground black pepper
finely chopped fresh sage
finely chopped fresh rosemary
finely grated cheddar cheese
1. In a medium mixing bowl, dissolve yeast and sugar with warm water. Allow mixture to sit until it becomes foamy – approximately 4-5 minutes.
2. Slowly add flour on low speed setting, until mixture forms a ball of dough. Combine 2 tsp of salt with 2 Tbsp of water and add it, as well as the oil, to the dough and increase the speed to medium. Stop the mixer periodically to scrape down the sides of the bowl. Mix dough until it is smooth and elastic in texture.
3. Place dough onto a work surface (such as a clean table or sturdy cutting board), and knead for 1 minute. Make the dough into a round ball, and place in a lightly oiled bowl, turning to coat to prevent it from drying out. Cover bowl with plastic wrap or a moist towel and keep in a warm place until doubled in size – approximately 45-50 minutes.
4. While dough is rising, sauté bacon until crispy and remove and reserve. Remove majority of bacon fat. Add the onions to the pan and sauté until golden brown in colour, then add the garlic and lentils. Cook for 3 minutes. Deglaze with wine and season with salt and herbs. Remove from pan and cool with the bacon.
5. Once the dough has doubled in size, gently combine reserved sautéed mixture, and stretch until dough is 1 inch thick. Place onto greased baking tray. Cover dough with plastic wrap and allow it to rise for 15 minutes. Preheat oven to 400˚F.
6. Remove wrap from dough, sprinkle with grated cheese and coarse sea salt as desired. Bake at 400˚F on the middle rack for 15-25 minutes or until golden brown and fully baked. Allow bread to rest for at least 15 minutes before indulging with butter. Bon Appétit!
Based on a serving of