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Tomato, Cheese and Bacon Bread

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“Inspired by a BLT, this recipe is adapted from one by Donna Currie at Serious Eats. Time does not include 90 minutes rising time.”
1hr 30mins
1 loaf

Ingredients Nutrition


  1. Cook bacon in non-stick skillet until very crisp. Drain on paper towels until cool. Reserve 1 tablespoon of bacon fat. Crumble bacon and set aside.
  2. In bowl of stand mixer, make a quick sponge by combining water, sugar, yeast, and 1 cup of flour. Mix well and let stand for 15 minutes, until frothy.
  3. Add remaining flour and tomato paste. Knead with dough hook until dough becomes shiny and elastic. Add cheese, crumbled bacon, salt, and reserved bacon fat and knead until all ingredients are incorporated and evenly distributed.
  4. Coat a bowl with olive oil. Form dough into ball and place in oiled bowl, turning to coat. Cover with plastic wrap and set aside until doubled, about one hour.
  5. Preheat oven to 350°F and sprinkle baking sheet with cornmeal or semolina flour. Remove dough from bowl and form it into a taut ball (boule). Place it, seam-side down, on prepared baking sheet. Cover with plastic wrap and set aside until doubled, about 30 minutes.
  6. Slash top of loaf with a very sharp blade in any design you like. Bake in preheated oven until browned and interior temperature reads 205-210°F, about 45 minutes. Transfer to a rack and cool completely before slicing.

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