for 1 bread

Dough

400 g	white flour
100 g	durum wheat semolina
1 ½ tsp	salt
1 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
4 ½ dl	water
2 tbsp	olive oil

Topping

1 tbsp	olive oil
250 g	frozen peeled chestnuts, defrosted
110 g	bacon strips
2 sprig	rosemary, needles removed
a little	sea salt

To bake

½ tbsp

maple syrup

How it's done

Dough

Mix the flour, semolina, salt, sugar and yeast in the food processor bowl. Pour in the water and oil, knead into a smooth dough using the dough hook on the food processor for approx. 10 mins. Place the dough in the tin and press it down slightly. Cover and leave to rise at room temperature for approx. 1 hr.

Topping

Drizzle with oil, use your fingers to press in "dimples." Spread the chestnuts and bacon on top. Sprinkle with the rosemary and fleur de sel.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly in the tin, drizzle with maple syrup.

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