Procedure
1) Preheat the oven to the maximum temperature, usually around 250C / 230C fan.
2) Bring all the dough ingredients together and knead a smooth, non-sticky dough. You can do this by hand or in a stand mixer. Brush the top of the dough with some oil, cover and let it rise in a warm place for at least one hour.
3) Tip the dough onto a clean floured surface and split it into two equal parts. Using a rolling pin, roll each part out to a size of an A4 sheet, or just slightly bigger.
4) Spread the tomato pesto/ketchup/tomato purée on one of the dough sheets, then spread the bacon evenly and sprinkle with the grated cheese. Cover with the second dough sheet and press the two sheets together with a help of a rolling pin. Then, roll the dough out a little bit more.
5) Cut the rolled dough sheet into half, then cut out circa 1cm wide strips. Hold each of the strips on one end and start twisting the other end until you’re left with a nice spiral/twist.
6) Place the prepared twists onto a tray lined with parchment paper, brush with a beaten egg and sprinkle with grated cheese, herbs or sesame seeds.
7) Bake in the preheated oven for about 10 – 12 minutes. Enjoy!
This recipe has been prepared by @alishaeasycooking
