'For the dough: ' 1/3 cup warm water (80 ml)
'For the yeast: ' 1 tablespoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups bread 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 chicken breasts, boneless and skinless, cut into small pieces (670 g)
5 medium tomatoes, peeled and chopped (600 g)
1/3 cup black currant jam, seedless
1 egg, beaten for brushing
Salt and red pepper flakes to taste
'For the dough: ' 1/3 cup warm water (80 ml)
'For the yeast: ' 1 tablespoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups bread 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 chicken breasts, boneless and skinless, cut into small pieces (670 g)
5 medium tomatoes, peeled and chopped (600 g)
1/3 cup black currant jam, seedless
1 egg, beaten for brushing
Salt and red pepper flakes to taste
'Make the dough: ' In a bowl, combine the warm water, yeast, and sugar
Let it sit in a protected area from the wind for 10 minutes
'In another bowl, mix the flour with salt and create a depression in the center.'
Add the egg, butter, and yeast mixture
With a wooden spoon, incorporate the flour into the ingredients until forming a soft dough
Turn the dough over onto a floured surface and knead gently until it becomes smooth and detaches from your hands
Transfer the dough to an oiled bowl and rotate it so that all of it is coated with oil
Cover with plastic wrap
Let it rise until it has doubled in volume (approximately 45 minutes)
'Prepare the filling: ' In a frying pan with olive oil, cook the garlic, onion, and bacon for 10 minutes
Add the chicken breast and tomato and cook for 35 minutes, with the frying pan covered, stirring occasionally
When forming some broth, uncover
Add the currant jam and season with salt and red pepper flakes
Open the dough circle into a 35 cm diameter circle on a baking sheet with the bottom side facing up
Distribute the filling in the center, leaving a border of 5 cm
Fold the border over the filling and brush with 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.
