Leek and Bacon Yeast Boats

1.In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy.

2.Add flour, salt, and olive oil to the yeast mixture. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 60 minutes or until doubled in size.

3.While the dough rises, melt butter in a pan over medium heat. Add bacon lardons and cook until crispy. Add sliced leeks and sauté until soft, about 5-7 minutes. Season with salt and pepper, then remove from heat.

4.Stir the cream cheese into the leek and bacon mixture until well combined.

5.Preheat your oven to 200°C.

6.Divide the dough into 6 equal pieces. Roll each piece into an oval shape and pinch the edges upward to create a boat shape.

7.Place the boats on a parchment-lined baking sheet. Spoon the leek and bacon filling into the center of each boat.

8.Sprinkle the shredded cheese generously over the filling.

9.Bake for 15-20 minutes until the dough is golden brown and the cheese is bubbling and slightly browned.