3 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1 1/2 cups of warm water (360 ml)
1 cup of milk at room temperature (240 ml)
1 tablespoon of salt
2 tablespoons of sugar
1 tablet of active dry yeast (15 g) or 1 tablespoon of instant yeast
7 1/2 cups of all-purpose flour (900 g)
500 grams of crispy bacon, cut into cubes
1 1/2 cups of grated mozzarella cheese (150 g)
Breadcrumbs for dusting
Crispy salt to taste
1 large egg yolk, beaten lightly with 1 tablespoon of water
2 tablespoons of sesame seeds
Azeite and coarse salt to taste
3 tablespoons of olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1 1/2 cups of warm water (360 ml)
1 cup of milk at room temperature (240 ml)
1 tablespoon of salt
2 tablespoons of sugar
1 tablet of active dry yeast (15 g) or 1 tablespoon of instant yeast
7 1/2 cups of all-purpose flour (900 g)
500 grams of crispy bacon, cut into cubes
1 1/2 cups of grated mozzarella cheese (150 g)
Breadcrumbs for dusting
Crispy salt to taste
1 large egg yolk, beaten lightly with 1 tablespoon of water
2 tablespoons of sesame seeds
Azeite and coarse salt to taste
In a skillet, heat the olive oil over medium heat
Add the onion and garlic and reduce the heat
Cook for 3 minutes
Transfer the mixture to a large bowl
Add 1 cup of warm water, milk, salt, and sugar
Mix with a wooden spoon and reserve
In another bowl, dissolve the yeast in the remaining water and a pinch of sugar
Add the onion mixture and flour (1/2 cup at a time) until the dough becomes smooth and elastic
Transfer the dough to a floured surface and knead, adding more flour as needed to prevent stickiness
Knead for 10 minutes or until the dough is smooth and elastic
Shape into a ball and test its elasticity by pressing it with your fingers
It should sink and then return to normal
If it's still not right, knead some more
Place the dough in a well-greased bowl
Turn the bowl to coat the dough evenly with oil
Cover with plastic wrap and then a towel
Let it rise for 2 hours or until it has doubled in volume
Reduce the dough by hand and let it rise again for another hour, covered with plastic wrap and a towel
Poke a hole in the top of the dough and shape into a rectangle
Transfer the dough to an oven-safe baking dish
Brush the dough with egg wash and sprinkle with sesame seeds
Let it rise for 15 more minutes
Dust with coarse salt and drizzle with olive oil
Bake in a preheated oven at 200°C (hot) for 30 minutes or until the edges are golden brown.
