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1
Tip the flours into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other.
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2
Add the butter and three-quarters of the water and turn the mixture round with your fingers.
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3
Continue to add the remaining water, a little at a time, until youve picked up all the flour from the sides of the bowl.
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4
You may not need to add all the water, or you may need to add a little more you want dough that is soft, but not soggy.
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5
Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
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6
Tip the dough onto a lightly floured surface and begin to knead.
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7
Keep kneading for 510 minutes.
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8
Work through the initial wet stage until the dough starts to form a soft, smooth skin.
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9
When your dough feels smooth and silky, put it into a lightly oiled bowl.
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10
Cover with a tea towel and leave to rise until at least doubled in size at least 1 hour, but its fine to leave it for 2 or even 3 hours.
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11
Meanwhile, for the filling, heat a little olive oil in a frying pan over a medium heat.
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12
Add the bacon and cook gently on both sides until tender.
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13
Remove and set aside to cool, then chop.
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14
Line 2 baking trays with baking parchment or silicone paper.
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15
Once the dough is risen, add the bacon and cheese to it and knead in until well distributed.
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16
Tip the dough onto a lightly floured surface and knead briefly, pushing any pieces of bacon or cheese that bounce out back in.
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17
Divide the dough into 4 pieces and shape into ovals, about 2.5cm thick, tapering the ends of the loaves into points.
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18
Place 2 dough ovals on each tray, spacing them apart.
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19
Dust the loaves with flour and deeply slash the tops lengthways.
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20
Put each tray inside a clean plastic bag and leave to prove for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger.
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21
Meanwhile, heat your oven to 220C.
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22
Sprinkle the loaves with a little olive oil and bake for 20 minutes until golden brown.
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23
Eat warm.
