Ingredients
For 2 servings
250g
QimiQ Cream Base
500g
Flour, plain
15g
Salt
150g
Streaky bacon, finely diced
30ml
Vegetable oil
125ml
Water, lukewarm
1cube(s)
Fresh yeast
10
Cherry tomatoes, halved
Olive oil, to brush
Sea salt, coarse
Preparation
- Mix the flour with the salt.
- Pan fry the bacon in the oil until crispy and add the water and QimiQ Cream Base. Add the yeast and allow to dissolve. Add the mixture to the flour and knead well.
- Split the dough into 2 halves and form into balls. Roll out so that the dough is approx. 2 cm high. Place onto a baking sheet lined with baking paper.
- Make several thumb imprints in the dough to form small indents and press the tomato halves into the indents. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 50 °C.)
- Preheat the oven to 180-190 °C (conventional oven).
- Brush with olive oil and sprinkle with rough sea salt. Bake in the preheated oven for approx. 25 minutes.
Hints
- Refine with rosemary.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.