delish thyme bread with bacon & fontina cheese

weekend herb blogging from kalyn's kitchen is on and it gave me the perfect excuse to use loads of thyme. i think basil is great. so is dill. but still thyme is my all time favourite. its obvious - i love to put bacon in everything, i also love mushrooms, cheese and honey. and thyme just crowns all of these aromas. i decided to do a thyme bread i did for easter a few years ago. it's a quite rich bread that's perfect for a family brunch. it's best eaten fresh out of the oven, since the cheese is oozing out of the bread. all you need to do then is slather some fresh butter on top. - oh, this is heaven!
if you are in a rush and too lazy to form 3 breads, simply roll dough into one large one and bake in a rectangular cake- or loaftin.


500g flour
30g semolina
15g fresh yeast
1 teaspoon salt
50g olive oil*
320g water
200g lardons (or rashers streaky bacon cut in cubes)
1 tablespoons fresh chopped thyme
150g fontina cheese, cut in small cubes

mix the flour and semolina in the bowl of a stand mixer (with dough hook attached) and - using your fingers - rub the fresh yeast into the mixture. add salt, the olive oil and water and mix until a soft dough forms.
fry lardons in a tiny bit of olive oil until its starting to crisp. add chopped thyme and cook for another 2 minutes. then take off the heat and let cool on a piece of paper towel.
then add to the dough and mix until well combined. lightly dust a bowl with flour, place dough in it, cover and let rest for about an hour.

lightly flour work surface again and turn dough out onto it. divide into 3 equal pieces. roll into a ball, flatten into a disc and arrange cheese cubes equally on these discs. form into long log shape with rounded ends. make sure the cheese is securely wrapped in the bread or it will end up all over your baking sheet.
place on a (lined) baking sheet and lightly flour the tops with semolina or normal flour. using a sharp knive or razor blade, make some cuts across the top of each bread. cover again with a tea towell and let rest for another hour until it has almost doubled in size. heat oven to 250c°

open the preheated oven and mist with a water spray. place loaves into the oven, turn down heat to 230c° and bake for about 30 minutes until they are golden brown in colour. remove form oven and let cool on a wire rack.

*weighing the liquids is more accurate than measuring with a cup