In a large bowl, mix together flour, water oil and yeast. When the yeast is well incorporated, add the salt.

Mix with a spatula or wooden spoon until combined. It will be sticky and wet. Put in an oiled bowl to rest for 1 hour, then stretch it with wet hands, fold it onto itself, and leave to rest, covered with a damp tea towel. It will take 2-3 hours to rise, depending on the room's temperature. Tip the dough onto a floured bench, roll it into a log and cut it into 6 pieces. Flatten each piece into a disk, add 1/6 of cheddar and 1/6 of bacon, then move them back to balls. Place them onto a baking tray lined with parchment paper, sprinkle with flour and dimple the top lightly. Allow rising at room temp for 30-45 minutes.

Bring the oven temperature to 220C. Insert the bread tray into the hot oven, close the oven door and bake for 30 minutes or until risen, golden and the bottom sounds hollow when tapped. Cool at room temperature over a wire rack before eating.