Instead of buying your bread from the supermarket, make this home-made Middle Eastern-inspired cheese and bacon foccacia served with labneh and dukkah.
- 2 cups plain flour
- 1 (7g) sachet dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
- 1 1/4 cups grated pizza blend cheese
- 100g short cut bacon, chopped
- 1/4 cup parsley, chopped
- Combine flour, yeast and sugar in a large bowl. Combine warm water with 2 teaspoons of the oil. Stir into flour mixture until just combined. Turn onto a lightly floured surface and bring dough into a ball. Knead for 3-5 mins, until dough is smooth and elastic. Place dough into a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap and a tea towel. Set aside in a warm place for 1 hr until dough has doubled in size.
- Preheat oven to 220C or 200C fan. Line a baking tray with baking paper. Roll dough to a 20cm x 30cm rectangle.
- Sprinkle 1 cup of cheese, 2 tablespoons of bacon and 2 tablespoons of parsley over dough. Starting from long edge, fold a third of the dough over and then over again. Flatten slightly and place on prepared tray. Brush with remaining oil. Scatter over remaining cheese, bacon and parsley. Bake for 15-20 mins, or until focaccia is crisp and golden.
- Slice focaccia and serve warm, spread with the dukkah labneh.