Cooking the bacon
To begin, place the rashers of bacon under a medium grill and cook for 2-3 until very lightly browned but still moist. Remove from the grill, drain on absorbent kitchen paper and cut into 2cm chunks
Cooking the onions
To caramelise the onions, melt the butter in a heavy-based saucepan. Once foaming, add the onions and stir for the first 2 minutes. Add a generous pinch of salt, cover and turn down the heat as low as possible
Increase the heat and continue cooking until the onions start to catch on the base of the pan and begin to caramelise. Stir every so often until all the onions are a deep golden brown colour. Remove from the heat and allow to cool
Making the Dough
For the bread, combine all the ingredients together apart from the salt. Add to a mixer with a dough hook for 6 minutes or knead by hand for 15-20 minutes to form a smooth elastic dough.
Add the salt and knead for a further 2 minutes to combine.
Remove the dough, shape roughly into a round ball and place in a bowl. Cover with cling film and leave to prove for 1 hour.
Once the dough has doubled in size, roll the dough out (this will be the knock back stage), place on a baking tray and cover with cling film and leave to prove for a second time for an additional 30 minutes.
Remove the cling film and brush with melted butter and sprinkle with maldon or Cornish sea salt
Place the bread in the oven and cook for 15 minutes. Remove from the oven and spray or brush well with water. Return to the oven for a further 3 minutes, until the bread has risen and cooked through
Once baked remove from the tray and leave to cool on a wire rack for around 1 hour before cutting. Serve sliced up with butter or oil and balsamic vinegar
Prep time: 2 hours
Cook time: 20-30 mins
500g of T55 flour
30g of yeast
100g of cheddar, grated
3 sprigs of rosemary
8 bacon rashers
1 onion, thinly sliced
300ml of water
3 tbsp of rapeseed oil, plus extra for onions
20g Cornish sea salt
Pinch of Maldon or Cornish sea salt