French flatbreads with bacon and rosemary

Knead a dough of the flour, salt, yeast, 1 tablespoon of oil and 250-300 ml of water. Let rest for about 10 minutes. Cut the bacon cubes a little smaller.

Brush the worktop with the rest of the oil and knead the dough for about 5 minutes. Squeeze out the dough and sprinkle with the bacon and rosemary. Fold the dough in four and knead for a while.

Shape 6 rolls of bread and leave them covered for 1 hour or until the volume is doubled.

Squeeze the bread rolls to squares or rectangles on a baking sheet and leave to simmer for another 15 minutes.

Preheat the oven to 220 ° C. Cut the bread once in the length and diagonally a few times into a leaf shape. Push the veins slightly open. Dust the dough with flour and bake the buns in the middle of the oven for about 20 minutes.