Egg, Prosciutto and Cheddar Breakfast Bread
adapted from Donna Hay
11/4 teaspoons dry yeast
1 teaspoon caster sugar
160ml warm water (40 - 43 C)
225g "00" flour or baker's flour
1 teaspoon fine sea salt
1/2 teaspoon olive oil, plus extra for drizzling
8 slices prosciutto
250g cherry tomatoes
100g cheddar cheese
1 teaspoon chilli flakes
1/3 cup basil leaves, torn
Preheat the oven to 220 C. Line a 20cm x 23cm (or there-abouts) deep-sided baking pan with baking paper. Set aside.
Place the yeast, sugar and water in the bowl of an electric mixer and set aside for about 5 minutes until it becomes frothy.
Sift the flour, salt and add it to the yeast mixture along with the olive oil. Attach the dough hook to the mixer and mix on low speed for about 5 minutes. The dough should be smooth and elastic. Place the dough in a lightly oil bowl and cover. Leave in a warm place for 15 - 20 minutes.
Lightly flour a work surface and roll the dough out so that it fits the prepared pan. Put the dough into the pan and push it out to the edges to make sure it covers the base.
Crack the eggs onto the dough and top with the prosciutto and tomatoes. Sprinkle with cheese, chilli flakes and basil. drizzle with olive oil and bake for 13 - 15 minutes or until golden.