Ingredients
(for 10 pieces)

For the dough:

• 1 kg wheat flour type 550
• 600 ml water, lukewarm
• 20 g salt
• 4 g yeast, room temperature
• some flour for processing

For the filling:

• 10 medium-sized tomatoes
• 250 g Gouda, grated
• 2 tbsp fresh, chopped parsley
• 1 egg
• 1 handful of fried onions
• 20 slices of bacon
• BBQ sauce for coating
• Oil for the mold

The day before:
Pour the water into the mixing bowl and dissolve the yeast in it. Add the flour and salt and knead into a smooth dough using the dough hook of a food processor for approx. 10 minutes. Shape into a ball and place in a bowl or dough pan coated with oil. Cover and leave to rise at room temperature for approx. 1 hour. Then place in the fridge. Cover the bowl with a suitable lid or cling film.


The next day:

Take the dough out of the fridge, place on a lightly floured work surface and divide into 10 pieces.

Roll the dough pieces into 10 balls, cover and leave to rest.

During this time, prepare the filling. To do this, wash the tomatoes, cut off the "little hats" and spoon out the filling.
Hollow out the tomatoes. Mix the cheese with the parsley in a bowl and fill the hollowed-out tomatoes with it.

Brush a baking dish or tray with oil. Beat the egg in a bowl with a fork.

Roll out the dough balls on a floured work surface with a rolling pin to form a round flatbread. Place one tomato (with the "hat" facing down) in the middle of the dough. Gather the edges of the dough together and roll out as if to form a
Seal the bag.

Place the bombs seam-side down in the greased tin and brush with the egg. Now sprinkle over the fried onions and place two slices of bacon crosswise on top of each.

Leave to rest again for approx. 20 minutes.

During this time, heat the Merklinger to approx. 250°C. Bake the cheese and bacon bombs for approx. 45-50 minutes at approx. 250°C.

After 25 minutes baking time, brush the bacon slices thoroughly with BBQ sauce and then finish baking the cheese and bacon bombs for approx. 20-25 minutes.

For that special barbecue flavor, you can also place the bombs directly on the grill at the end.

Tip:
Do you like it spicy? Then you can add sliced pickled jalapeños to the cheese.