Steps

1. Peel and devein 1 potato (approx. 100g).
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2. Cut the potato into 8 pieces and place in a microwave-safe container.
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3. Cover with plastic wrap and microwave for 2 minutes at 600W.
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4. Mash the cooked potato with a fork or masher.
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5. Add 135g of water to the mashed potato and mix. (Key Tip!) Ensure the dough is lukewarm; if it's too hot, the yeast will die.
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6. Add 2g of active dry yeast to the lukewarm dough and mix briefly.
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7. Add 150g of bread flour, 2g of salt, and 3g of sugar. Mix by scraping the dough against the side of the bowl with a spatula until smooth and no lumps remain.
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8. Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour for the first proof.
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9. Once the dough has doubled in size, gently press it down with your hand or a spatula to release the gas.
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10. Thoroughly grease an 18cm tart pan (or a baking sheet-lined tray) with oil (as needed).
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11. Place the degassed dough into the pan and let it rise in the oven (turned off) for about 30 minutes for the second proof.
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12. Cut the bacon block (40g) into thin strips.
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13. Preheat your oven to 200℃ (390°F).
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14. After the second proof, sprinkle the cut bacon and 40g of mixed cheese evenly over the dough.
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15. Drizzle mayonnaise (as needed) all over, and sprinkle with coarsely ground black pepper (as needed).
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16. Reduce the oven temperature to 180℃ (350°F) and bake for about 25 minutes.
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17. Sprinkle dried parsley (as needed) over the baked bread, cut into desired portions, and serve.
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