1 Large Bread
• 1 x packet (10 g) instant yeast
• 10 ml sugar
• 10 ml salt
• 400 ml lukewarm water
• 500 g (890 ml) bread flour
• extra flour for sifting
• 15 ml olive oil
• 180 g basil pesto
• 2 potatoes, thinly sliced
• 125 g bacon, diced
• 30 ml oregano, chopped
• salt and freshly ground black pepper to taste
Preheat the oven to 200ºC. Mix the yeast, sugar, salt and water in a mediumsized mixing bowl. Add the flour and mix with a wooden spoon until it forms a stiff, kneadable dough. Flour your work surface and tip the dough onto it. Knead the dough for 8 – 10 minutes or until elastic. Oil the mixing bowl and place the dough back into it. Cover the bowl with clingfilm and allow to rise in a warm place until it doubles in volume (it will take about 30 minutes). Spray a 25 x 35 cm baking sheet with non-stick spray. Turn the dough out onto the sheet and push flat with your hands until the whole sheet is covered. Spread the basil pesto over the dough, followed by a layer of potatoes. Sprinkle over the bacon and oregano. Season well with salt and black pepper. Bake for 25 – 30 minutes or until golden brown and cooked through.