'For the dough', 1/3 cup warm water (80 ml)
1 teaspoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter, softened (40 g)
'For the filling', 2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
5 slices of bacon, diced
2 boneless chicken breasts, finely chopped (670 g)
5 medium-sized tomatoes, peeled and chopped (600 g)
1/3 cup black currant preserves, seedless
1 egg, beaten for brushing
Salt and red pepper flakes to taste
'For the dough', 1/3 cup warm water (80 ml)
1 teaspoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter, softened (40 g)
'For the filling', 2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
5 slices of bacon, diced
2 boneless chicken breasts, finely chopped (670 g)
5 medium-sized tomatoes, peeled and chopped (600 g)
1/3 cup black currant preserves, seedless
1 egg, beaten for brushing
Salt and red pepper flakes to taste
'Make the dough: In a bowl, mix together the warm water, yeast, and sugar
Let it sit in a protected area for 10 minutes
Meanwhile, in another bowl, combine the flour and salt, making a depression in the center
Add the egg, butter, and yeast mixture
Use a wooden spoon to incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a floured surface and knead slightly until it becomes smooth and detaches from your hands
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 45 minutes, or until it has doubled in volume
Punch down the dough and let it rest for another 15 minutes before opening it up
'Prepare the filling: In a skillet with the olive oil, cook the garlic, onion, and bacon for 10 minutes
Add the chicken breast and tomato and cook for 35 minutes, covered, stirring occasionally
When some juice forms, uncover
Add the currants and season with salt and red pepper flakes to taste
Open up the dough into a circle of about 35 cm in diameter over a baking sheet with the bottom facing upwards
Spread the filling in the center, leaving a 5cm border
Drape the dough over the filling and brush with the beaten egg
Bake in a preheated oven at 200°C for 25 minutes or until golden brown
Serve hot or warm
Approximate calories per serving: 375
