Easily adapted to vegetarian
Homemade bacon focaccia is a great addition to any bbq, picnic, lunch or dinner. Use nitrite-free Better Naked Bacon for a healthier savoury bread.
Mix together flour, salt and yeast in bowl. Add the oil and 240ml of the water.
Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated. You may not need all the water.
Oil a clean work surface and knead the dough for 5-10 minutes.
Put the dough into a lightly oiled bowl and cover until the dough has doubled in size. This will take between 1-3 hours.
Separately, grill your choice of Better Naked Bacon until crisp. Chop up and set aside.
Line a baking tray with parchment. Add the dough and flatten it with your hands. Brush the top with olive oil then use your fingers to make indentations over the surface.
Layer the grilled chopped Better Naked Bacon over the top and scatter chilli and parmesan into the holes. Cover with cling film. Leave to rise for 1 hour.
Pre heat the oven to 230C, gas mark 7.
Just before baking, sprinkle over the sea salt. Bake for 20-30 minutes until the bread is golden brown.
Remove from the oven and brush with more olive oil. Cool on a wire rack.
