Our Recipes Bacon and Rosemary Bites
Bacon and Rosemary Bites
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare type-0 Traditional Grains flour||170 g|
|corn seed oil||2 tablespoons|
|grated pecorino cheese||2 tablespoons|
|fresh beer yeast||10g|
Ingredients for the filling/topping
Melt the yeast in the tepid milk, then add the flour, a spoonful of pecorino, salt and the oil. Work together until you have a smooth and soft dough, which you should leave to rise for 2 hours.
Once risen add the bacon, rosemary and the rest of the pecorino, and work it all together once more. Divide your dough into 10 equal-sized balls, placing each in turn in a baking tray lined with oven-proof paper. Leave to rise for another hour, before baking at 200°C for 15 minutes. Once cooked, remove from the oven, and allow to cool before serving.
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