To make the dough: In a bowl, mix together 1/3 cup of warm water (80 ml), 1 teaspoon of active dry yeast, 1/2 cup of all-purpose flour (90 g), 1 1/2 cups of bread flour (180 g), 1/2 teaspoon of salt, 1 large egg at room temperature, and 3 tablespoons of unsalted butter (40 g).
To make the topping: In a pan with oil, fry the garlic, onion, and bacon for 10 minutes. Add the chicken breast and tomatoes, cook for 35 minutes, covered, stirring occasionally. When some liquid forms, uncover.
Salts and pepper to taste
To make the dough: In a bowl, mix together 1/3 cup of warm water (80 ml), 1 teaspoon of active dry yeast, 1/2 cup of all-purpose flour (90 g), 1 1/2 cups of bread flour (180 g), 1/2 teaspoon of salt, 1 large egg at room temperature, and 3 tablespoons of unsalted butter (40 g).
To make the topping: In a pan with oil, fry the garlic, onion, and bacon for 10 minutes. Add the chicken breast and tomatoes, cook for 35 minutes, covered, stirring occasionally. When some liquid forms, uncover.
Salts and pepper to taste
Mix together the yeast mixture, warm water, and flour in a bowl
Let it rest in a protected area for 10 minutes
In another bowl, mix together the flour and salt
Make a depression in the center
Add the egg, butter, and yeast mixture to the flour mixture
With a wooden spoon, incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a floured surface and knead with your hands for a few minutes until smooth and elastic
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise until it has doubled in size (about 45 minutes)
Punch down the dough and let it rest for another 15 minutes before opening it up
Roll out the dough into a circle of about 35 cm in diameter on a baking sheet with a non-stick surface
Spread the topping, leaving a 5 cm border around the edges
Fold the edges over the filling and brush with egg
Bake at 200°C (hot) for 25 minutes with yeast or 40 minutes without yeast, or until golden brown
Serving hot or warm
375 calories per serving
