For the dough
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 wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
For the topping
2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion, chopped
5 slices of bacon, diced
2 boneless chicken breasts, well-chopped (670 g)
5 tomatoes, peeled and chopped (600 g)
1/3 cup of black currant jam
1 egg beaten for brushing
Salt and red pepper flakes to taste
For the dough
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 wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
For the topping
2 tablespoons of olive oil
3 cloves of garlic, minced
1 large onion, chopped
5 slices of bacon, diced
2 boneless chicken breasts, well-chopped (670 g)
5 tomatoes, peeled and chopped (600 g)
1/3 cup of black currant jam
1 egg beaten for brushing
Salt and red pepper flakes to taste
Prepare the dough: In a bowl, mix the warm water, yeast, and all-purpose flour
Let it rest in a protected area from the wind for 10 minutes
In another bowl, mix the wheat flour with salt and make a depression in the center
Add the egg, butter, and yeast 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 gently until smooth and detached from your hands
Transfer to an oiled bowl, cover with plastic wrap, and let it rest at room temperature for about 45 minutes or until it has doubled in volume
Then, press the dough down with your hands and let it rest for another 15 minutes before opening
Prepare the topping: In a pan with olive oil, sauté the garlic, onion, and bacon for 10 minutes
Add the chicken breast and tomato and cook for 35 minutes, covered, stirring occasionally
When some broth forms, uncover
Add currant jam and season with salt and red pepper flakes
Preheat the oven to 200°C (hot) and roll out the dough into a circle of 35 cm in diameter, on an ungreased baking sheet with the bottom facing upwards
Spread the filling, leaving a free border of 5 cm
Fold the edges over the filling and brush with egg
Bake for 25 minutes with yeast or 40 minutes without yeast, or until golden brown
Serve hot or warm
375 calories per serving
