Egg Pancetta And Gruyere Breakfast Bread | Donna Hay

Ingredients

• 1¼ teaspoons dry yeast
• 1 teaspoon caster (superfine) sugar
• ⅔ cup (160ml) warm water
• 1½ cups (225g) 00 flour+, plus extra, for dusting
• 1 teaspoon table salt
• ½ tablespoon olive oil, plus extra, for drizzling
• 4 eggs
• 8 slices rolled pancetta
• 250g truss cherry tomatoes
• 1 cup (100g) grated gruyère++
• 1 teaspoon dried chilli flakes
• ⅓ cup basil leaves