Steps

1. In a container, combine water 125g, sugar 3g, and active dry yeast 2g. Mix briefly.
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2. Add bread flour 150g and salt 2g. Mix with a spatula until no dry flour remains.
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3. Cover the dough to prevent drying and let it ferment in the refrigerator overnight.
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4. Once the dough has doubled in size, gently deflate it by mixing with a spatula.
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5. Transfer the deflated dough onto a baking sheet lined with parchment paper.
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6. Let the dough undergo its second proof in a 40°C (104°F) oven for 30 minutes.
   🕒 02:22
7. Slice the zucchini 60g into 5mm (1/4 inch) thick half-moons.
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8. Dice the bell pepper 40g into 5mm (1/4 inch) cubes.
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9. Halve or quarter the mini tomatoes 40g after removing the stems.
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10. Dice the bacon block 60g into roughly 5mm (1/4 inch) cubes.
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11. In a bowl, combine the chopped vegetables (zucchini, bell pepper, mini tomatoes) and bacon. Add a drizzle of olive oil and toss to coat.
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12. Evenly distribute the prepared vegetables and bacon over the proofed dough.
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13. Sprinkle salt and pepper to taste over the toppings.
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14. Scatter mixed cheese 40g over the bread.
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15. Drizzle mayonnaise to taste over everything.
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16. Sprinkle coarsely ground black pepper to taste.
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17. Bake in a preheated oven at 200°C (390°F), then reduce the temperature to 180°C (350°F) and bake for 22-25 minutes. Key Tip: By preparing the dough the night before for low-temperature fermentation, you can bake it quickly when you want it. Key Tip: Coating the summer vegetables with olive oil helps them meld with the bread dough for a delicious finish. Key Tip: While the seasoning is simple, the savory bacon and natural sweetness of the summer vegetables create a delightful taste.
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18. Cut the baked bread into your desired serving sizes.
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