Mantecato Small Sandwich With Iberian Bacon

• 3 sun dried tomatoes
• 1 handful green olives
• 2 3/8 cups flour
• 1 tablespoon fresh yeast
• 3/4 cup warm water
• 13/16 teaspoon salt
• codfish Mantecato
• Iberian bacon

1. Finely chop the tomatoes and olives.
2. In a large bowl, mix all the ingredients for the bread.
3. Knead for about 10 minutes.
4. Cover dough with a cotton cloth and let rise for about 1 hour.
5. Stretch dough into a rectangle, and then roll up into a cylinder.
6. With a sharp knife, cut into desired number of equal portions and shape into rolls.
7. Place rolls on a baking tray lined with a sheet of parchment paper.
8. Cover and let rise for 1 hour.
9. Bake in preheated oven at 220u0b0C (approximately 425u0b0F) for about 20-25 minutes.
10. Remove and let rolls cool on a rack.
11. For the sandwiches, cook bacon in a hot skillet until crispy.
12. Halve buns and spread with codfish.
13. Top with a fried pork rind, if desired.

tomatoes, handful green olives, flour, fresh yeast, water, salt, bacon

Taken from www.yummly.com/recipe/Mantecato-Small-Sandwich-with-Iberian-Bacon-2049697 (may not work)