Milk
71/2 cups all-purpose flour
11/2 cup warm water
11/2 cup grated mozzarella cheese
1 cup finely chopped onion
1 cup lukewarm milk
3 tablespoons olive oil
1 tablespoon salt
2 tablespoons yeast
500g crispy cooked bacon, cut into cubes
2 cloves minced garlic
1 tablet biological fresh yeast (15g)
Coarse salt and black pepper to taste
Covering
2 tablespoons sesame seeds
2 tablespoons water
1 egg white
To dust
Coarse salt to taste
Acessory
Baking sheet 32.5 x 42.5 cm
Milk
71/2 cups all-purpose flour
11/2 cup warm water
11/2 cup grated mozzarella cheese
1 cup finely chopped onion
1 cup lukewarm milk
3 tablespoons olive oil
1 tablespoon salt
2 tablespoons yeast
500g crispy cooked bacon, cut into cubes
2 cloves minced garlic
1 tablet biological fresh yeast (15g)
Coarse salt and black pepper to taste
Covering
2 tablespoons sesame seeds
2 tablespoons water
1 egg white
To dust
Coarse salt to taste
Acessory
Baking sheet 32.5 x 42.5 cm
Fry the onion, garlic, and black pepper in olive oil
Tire from heat, add a cup of water, milk, salt mixed in blender, and yeast. Reserve
Dissolve the yeast in remaining water
Add a pinch of yeast and refried mixture
Add flour gradually until dough is consistent
Knead, adding more flour as needed until it's easy to handle
Mix in bacon and mozzarella cheese
Shape into ball
Brush with olive oil, cover with plastic wrap and cloth, then let rise for 2 hours
Lower the dough, cover again, and let rest for another hour
Poke dough with olive oil, lower it, and shape into rectangle
Place in baking sheet and let rise for another hour
Heat oven to high temperature
Covering
Beat egg white slightly with water, brush dough, and dust with sesame seeds
Let rise for 15 minutes and drizzle with olive oil
Make dimples on dough with fingers
Dust with salt mixed in blender and bake for 30 minutes
