150 g of sharp cheddar cheese, cut into small cubes
80 ml (⅓ cup) sour cream
2–3 spring onions, finely chopped
Steps
In a large bowl, combine the water, milk, instant yeast, honey, and olive oil.
In a separate bowl, mix the flour and salt together.
Gradually add the liquid mixture to the flour mixture, stirring until a smooth dough forms.
Transfer the dough to a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Place the bowl in a turned-off oven with the light on. Let rest for 30 minutes.
After 30 minutes, stretch and fold the dough over itself. Rotate the bowl and repeat this step three more times.
Transfer the bowl to the refrigerator. Fold the dough over itself four times, then return it to the refrigerator. Repeat this step two more times, allowing 30 minutes between each folding session.
After three folding sessions, let the dough rest in the refrigerator for 12 to 24 hours.
Transfer the dough to a well-oiled rectangular pan. Gently stretch the dough with your fingers. Cover it and let it rise for about 1 1/2 hours, or until it doubles in size.
Preheat the oven to 375 °F (190 °C).
Lightly wet your fingers and press them into the dough to create dimples. Drizzle generously with olive oil, then sprinkle with dried rosemary and salt.
Arrange the potato slices in a single layer over the dough. Add the cheddar cubes, pressing them slightly into the dough. Then, scatter the bacon on top.
Bake for 30 to 35 minutes, until golden brown.
Remove from the oven and let cool for 15 to 20 minutes. Top with dollops of sour cream and green onions. Slice and serve.
