"I can’t resist bacon, and was very happy to taste the new “Bacon by Nature” Unsmoked Back Bacon, cured with plant-based ingredients and free of artificial nitrates. This bacon, from British high welfare outdoor bred pigs, is deliciously succulent and tasty and a perfect addition to these cheese & onion swirls. Make the dough the night before, leave to prove overnight in the fridge (to improve the flavour), and shape and bake in the morning. It won’t last long!"
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Serves 8 people Preparation time 20 minutes Cooking time 25 minutes
475 g water (tepid)
3 g dried yeast
700 g bread flour
14 g sea salt
1 red onion, peeled and finely chopped
200 g cheese (I used red Leicester and cheddar), finely chopped
1 pack Denhay ‘Bacon by nature’ unsmoked back bacon, sliced into strips
8 stems of thyme, leaves picked
1. Mix the yeast and water and leave to stand for a few minutes.
2. Place the flour and salt into the bowl of a food mixer, and stir to combine. Make a well in the centre and pour in the yeasted water. Mix together then knead (with a dough hook) on a medium speed for 5 mins. Remove from the bowl, shape into a ball, and place the dough into a lightly oiled bowl. Cover and place in the fridge overnight to prove.
3. The next morning, place the dough on a lightly floured surface, and roll out to a large rectangle, about 0.5 cm thick.
4. Layer the cheese, onion and bacon on top, and sprinkle over the thyme leaves. Leave an uncovered 1 cm border around the edge. Gently start rolling up the dough, from the widest side, and continue until it rolls into a sausage. Gently roll back and forth so the dough lengthens a little.
5. Line a 30 cm circular baking tin with baking parchment.
6. Cut the dough into 5 cm rounds and place in a baking tin, leaving a 1 cm gap between each. Cover with a damp clean tea towel and leave to prove for an hour. The dough is ready to bake when it springs back, leaving a small indentation, when gently pressed.
7. Preheat the oven to 220 C/200 fan/gas 7, and bake for 20 to 25 min, until golden and the cheese is bubbling.
8. Remove from the oven and allow to cool for a few minutes before tearing it apart!
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.