3/4 Cup Warm Water
1/2 Cup Warm Milk
2 Tablespoons Olive Oil
2 x 7g Yeast Sachets
4 Cups Plain Flour
1 teaspoon Salt
3 Rashes Bacon, chopped
10 Kalamata Olives, chopped
1/2 Carrot, grated
2 Cups Grated Cheese ( i used a combination of cheddar & parmesan)
2 Spring Onion, sliced finely
1/2 Cup Pesto
In a jug combine water, milk, and oil. Sprinkle yeast over, cover and set aside for 5mins or until foamy.
Sift flour and salt together in your kitchenaid bowl. Pour the yeast mixture into the flour and with a dough hook, knead for 10mins until elastic. Place into a lightly greased bowl, cover with cling film and a tea towel and leave in a warm place for 40mins to prove or until doubled in size.
In a separate bowl (i just used my clean kitchenaid bowl) mix together bacon, olives, grated carrot, cheese and spring onion until well combined.
Punch down dough to knock out the air. Knead until smooth.
Using a lightly floured rolling pin roll the dough into a large rectangle (around 35x50cm).
Spread the pesto all over the dough evenly. Spread cheese mixture evenly over the pesto covering all over to the edges. Slice dough into small rectangles, fold each rectangle in half and arrange in a greased oven dish (the more rectangles you make the more pull - apart you will have in your bread).
Heat your oven to 160'c. Whilst your oven is heating up rest you prepared loaf on the stove to prove. Bake for 35-40mins until golden and cooked through. Turn onto a wire rack to cool slightly before eating.
Tip - Try a tomato and cashew pesto, or a kale pesto for a different flavr combo.