3    Strips Bacon; drained and
-coarsely chopped
-NOTE: reserve drippings
1 md Onion; peeled, halved and
-sliced 1/8" thick
2 tb Olive Oil
4    Garlic Cloves chopped ormore
1 ts Salt
1 ts Black Pepper;coarsely ground
3    Roasted Red Peppers; seenote
1/2 c  Nicoise Olives, halved,pittd
2 tb Rosemary; fresh, chopped
4 1/2 c  Bread Flour; divided
2 pk Active Dry Yeast
2    Eggs; beaten
1 c  Parmesan Cheese; grate fresh
1 c  Water; heat to 120F degrees

GLAZE ETC
1 tb Cornmeal; for cookie sheet
2 tb Butter; melted

: Seenote; lightly spray a ripe red pepper with
release spray and rub it around with your finger to
coat the entire surface. Roast the pepper directly in
the flames of a gas stove, turning them with tongs
until the entire outside of the pepper is blackened.
You do not want to cook the peppers too much so do
this as quickly as your range will allow. You can also
do this under a broiler, on the grill or with any type
of blowtorch, but my range is more handy..
: In a large frying pan or skillet, cook the
bacon over medium heat until browned and crispy.
Remove the bacon, drain on paper towels and coarsely
chop. Set aside. Add the onion to the reserved bacon
drippings along with the olive oil. Stir to coat the
onions evenly with the oil. Cook over medium heat,
stirring occasionally, until the onions are a golden
brown, about 20 minutes. NOTE: in this prior step it
is important that the onions get browned and that most
to all of the liquid is fryed out.
Add the garlic and cook for 5 minutes more. Stir in
the salt, pepper, roasted red peppers, black olives
and chopped rosemary. Stir in the crumbled bacon. Set
aside.
In the work bowl of a food processor, using the
plastic dough blade, combine 3 1/2 cups of flour and
the sauteed onion/red pepper mixture. Add the yeast,
eggs and the parmesan cheese and combine thoroughly.
With the machine still running, add the water slowly
until the mixture begins to pull together and forms a
ball. Note: that is “begins to pull together”, this
will not be a rounded ball of dough. If the dough is
too sticky, add the remaining flour 1/4 cup at a time.
Process until the dough cleans the sides of the work
bowl, then knead for approximately 1 minute longer.
The dough should be smooth and elastic and bounce back
when pressed with your finger. Place the dough into a
lightly oiled freezer type plastic bag, and put in a
warm place to double in volume, about 1 hour.(1 gallon
bag for each loaf, freeze one, and continue with the
other.) Remove the dough from bag and punch down,
shape the dough into two oblong loaves, and place on a
lightly greased baking sheet that has been dusted with
the cornmeal. Make 3 or 4 decorative slashes in the
top of the bread and brush with the melted butter.
Allow to rise again, in a warm, draft free area until
doubled, about 45 minutes. Place the dough into a
preheated 375F degree oven and cook for 35-45 minutes
or until the bread is golden and the bottom sounds
hollow when tapped with your finger. Place the bread
directly on a wire rack to cool. This bread freezes
well for 2-3 months if tightly wrapped. To serve,
defrost overnight in the foil. To warm, place the
thawed bread, still wrapped in foil in a 350 degree
oven for 15-20 minutes. If reheated in this manner,
the bread will retain its freshly baked qualities.