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1
Cook bacon in non-stick skillet until very crisp.
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2
Drain on paper towels until cool.
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3
Reserve 1 tablespoon of bacon fat.
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4
Crumble bacon and set aside.
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5
In bowl of stand mixer, make a quick sponge by combining water, sugar, yeast, and 1 cup of flour.
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6
Mix well and let stand for 15 minutes, until frothy.
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7
Add remaining flour and tomato paste.
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8
Knead with dough hook until dough becomes shiny and elastic.
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9
Add cheese, crumbled bacon, salt, and reserved bacon fat and knead until all ingredients are incorporated and evenly distributed.
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10
Coat a bowl with olive oil.
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11
Form dough into ball and place in oiled bowl, turning to coat.
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12
Cover with plastic wrap and set aside until doubled, about one hour.
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13
Preheat oven to 350F and sprinkle baking sheet with cornmeal or semolina flour.
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14
Remove dough from bowl and form it into a taut ball (boule).
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15
Place it, seam-side down, on prepared baking sheet.
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16
Cover with plastic wrap and set aside until doubled, about 30 minutes.
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17
Slash top of loaf with a very sharp blade in any design you like.
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18
Bake in preheated oven until browned and interior temperature reads 205-210F, about 45 minutes.
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19
Transfer to a rack and cool completely before slicing.
