for 4 pieces

80 g	diced bacon
100 g	white mushrooms, quartered, thinly sliced
½ tsp	herb salt
a little	pepper
300 g	white flour
1 ½ tsp	herb salt
½ tsp	sugar
¼ cube	yeast (approx. 10 g)
2 dl	water

How it's done

Gently fry the bacon in a non-stick frying pan for approx. 2 mins. until crisp. Add the mushrooms, fry in the bacon fat for approx. 2 mins. Leave the bacon and mushroom mixture to cool, season. Mix the flour, salt, sugar and yeast, add the water, knead for approx. 10 mins. to form a soft, smooth dough. Knead in the bacon and mushroom mixture, add a little more flour if necessary. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 portions, spread out into a leaf shape approx. 1.5 cm thick, transfer to a baking tray lined with baking paper. Make one long cut down the centre of each piece of dough, then make multiple diagonal cuts on either side. Stretch the dough out to emphasize the holes. Dust with a little flour.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

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