FOR THE DOUGH

• In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour and oil start to knead add the salt and knead approximately 8-10 minutes until you have a smooth and compact dough that pulls away from the sides of the bowl. Move the dough to a lightly floured flat surface and form into a ball. Place the ball in a lightly oiled bowl turning the dough to cover lightly in the oil. Cover the bowl and let rise in a warm draft free area until doubled in bulk, about 1-2 hours.
• Roll the dough on a lightly floured flat surface to form into a rectangle that is a bit thicker than ⅛ inch / ½ cm thick.
• In a small bowl mix together the tomato passata, salt and basil leaves.
• Spread the tomato mixture on top of the rectangle, top with the shredded cheese and pancetta. Roll up the dough from the long end into a log shape, taking care not to let the filling spill out. Cut with a sharp knife into pieces 3-4 inches / 8-10cm long. Place the slices on a parchment paper lined baking sheet 2-3 inches apart. Cover with a clean tea towel and let rise in a warm draft free area for approximately 1 hour until puffy.
• Preheat oven to 400F / 200C.
• Bake for approximately 20-30 minutes or until golden brown and cooked through. Serve immediately with extra extra sauce for dipping if desired. Enjoy!