Preparation Time: 180 minutes
Dough Preparation time: 130 minutes (Can pre-prepare)
Cooking time: 35 minutes
Baking time: 15 minutes
Servings: 6-18 people
Ingredients:
Dough
500g Uni-President My Day Home Made Series Bread Flour
25g Caster Sugar / Granulated Sugar
8g Instant Dry Yeast
10g Salt
2g Italian spice
2g White Pepper Powder
2g Coarsely Ground Black Pepper 
100g Olive Oil
270g Water

Filling
36 Small Pieces of Grilled/Pan Fried Bacon
Black Pepper
Ketchup
18 eggs (depending on the number of cups to make)
Coriander (Optional)

STEP 1

Preheat the deck oven with upper heat at 180°C and lower heat at 230°C.

Dough
In a mixing bowl, add salt, caster sugar, water, powders and spices. Mix to combine.

Dissolve the yeast in the mixture before adding olive oil and bread flour. Mix till the dough easily comes off the side of the bowl.

Remove the dough from bowl and continue kneading for 3 mins and let it rest for 20 mins for 3 times, until the dough is smooth and elastic.

STEP 2

Place the dough into the bowl and cover with cling wrap to allow the dough to perform its first rise (for about 60 mins at room temperature).

Tip: Keep the skin of dough moisturized by spraying some water.

STEP 3

Divide the dough:

Round Shaped Crust
Divide into 18 pieces (50g each) and form a round ball.

Square shaped crust
Divide into 18 squares (50g each)

STEP 4

Place the dough onto the baking tray and cover with a plastic wrap to allow the dough to perform its second rise (for about 20 mins).

STEP 5

Grease the bottom of the tin with a little olive oil, slightly flatten out the dough and set it in the tin.

STEP 6

Round Shaped Crust
Press the dough like a pie crust: thinly press the bottom and evenly stretch the dough to about half the mould's height on the sides.

Square Shaped Crust
Press the dough and flatten the bottom evenly.

STEP 7

Carry out the final fermentation for 40-50 mins at room temperature (or till the dough doubled in size). Brush the dough with egg white to give a golden crust finish.

For pre-preparation, put dough in the freezer after final fermentation. Thaw it before brushing it with egg white. Frozen dough can be kept up to 7 days.

STEP 8

Place 2 slices of bacon, squeeze some tomato sauce and sprinkle some black pepper.

STEP 9

Crack a whole egg into the center of each dough cup.

STEP 10

Bake at 180°C/230°C for 14-15 mins.

Let the cups cool then squeeze some tomato sauce and sprinkle coriander leaves for garnish (Optional).

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