1 Before preparing the bread dough, make the bacon and onion mixture. In a medium frying pan, heat the oil over a low heat. Add the onions and bacon, and continue to cook, stirring regularly, for about 10 minutes, until the onions have become soft and translucent and the bacon has just started to crisp. Pull the thyme leaves off the sprigs, add to the pan and mix through.

2 Spread the bacon and onion mix out on a plate lined with kitchen paper to drain off any excess fat and leave to cool completely. This step may be done a day or two in advance and stored in an airtight container in the fridge.

3 To make the dough, put the flour into a large bowl, or into a stand mixer fitted with a dough hook if using, and add the salt.

4 Put the tepid water into a bowl and add the yeast and sugar. Mix well and leave to sit for a minute or two.

5 Pour the water into the flour and continue to mix for five minutes on a low speed (if using a machine), then increasing to a medium speed and continuing to mix for another seven to eight minutes, until smooth and elastic. If making by hand, knead the dough on a lightly floured work surface for 12 minutes until the dough is soft, smooth and elastic. The dough should spring back when pressed with a finger; if it doesn’t, it needs more kneading.

6 Add the cooled bacon and onion and mix again for another three minutes, until it is dispersed evenly throughout the dough. Place the dough in an oiled bowl, cover with a clean tea towel and leave to rise for an hour, or until doubled in size.

7 Preheat the oven to 220 degrees, or 220 degrees if using a fan oven. Grease two baking trays with a little oil or butter.

8 Knock the dough a few times with your fist, then divide the dough into 18 balls. Using the palm of your hand, push the dough against the counter in round circles to achieve a smooth roll.

9 Place the rolls on the trays, leaving a few centimetres between each. Cover again with a tea towel and allow to rise for another 30 minutes.

10 For a beautiful crust, spray the rolls with water and dust with a little flour. Make a cut on top of each roll with a sharp knife if desired.

11 When ready to bake, throw about 200ml of water into the bottom of the oven, place the trays inside and bake for 12 minutes. The water creates steam, which helps create a golden crust. Turn the oven down to 200 degrees, or 180 fan and cook for a further 8-10 minutes, until crisp and golden. Let them cool slightly before serving.