Rustic bread with ricotta and speck

Turn on oven to 180 degrees. Beat eggs in a bowl. Add ricotta and whisk well. Add yeast, salt and pepper and thyme. Whisk again. Add speck and Parmesan

Gradually add flour and oil. (You'll need your hands now) kneed well until you have a dough. Place in an oven proof dish. Bake for about 30 mins. Cool on a wire rack

It'll keep for 2 days in an airtight container. You can also freeze it. Great for breakfast or serve with meat. Great for picnics, lunch boxes, you name it :)