Warm water to around 37 °C or 98.6 °F and combine all dough ingredients in a food processor. Blitz intermittently, until a dough forms.
With floured hands, remove from blender, form into a ball and place into an oiled bowl. Cover with cling wrap and place in a warm place until dough doubles in size. Approximately 1 to three hours. Be patient.
Using a medium fry pan, gently fry bacon until it begins to color, add sun-dried tomatoes, olives, and garlic, fry to loosen. Add the salt, pepper stir through to combine. Cook for a few minutes over a medium heat, stirring gently.
Remove from heat and fold in the spinach. Put onto a baking tray into the fridge and allow it to cool. About 10 minutes.
Flour your benchtop, and your hands again. We need to knead the dough for thirty seconds or so. Divide the flour into two portions and form a ball for each portion. Sprinkle some flour on top and place your tea towel back over them for about 20 minutes. The dough will change from being super elastic and hard to manage, to a nice soft but firm dough.
Use a floured bench and hands, flatten the ball by hand, then use a roller to roll it into a circle about twice as wide as your fist. Repeat for the second dough half. Divide the filling in half and place on one half of the dough. Use finger dipped in water to moisten the bottom dough edge. Then fold the empty dough half over the filling to close. Press the edges to make sure it’s fully sealed. Repeat for the second calzone.
Reheat the pan used for cooking the fillings to under medium heat. We will cook this bad boi in bacon juice residue! Cook for approximately three minutes. Do not lift it too early as you could easily tear it. Keep the heat below medium and let it do its thing. Gently agitate the pan to make sure it isn't getting stuck. Once the bottom firms, sgently turn over with a large spatula to cook the other side.
Preheat the oven to approximately 180ºC/350ºF.
Put the calzones on an oven tray with some baking paper. Cook for about 5 to 8 minutes, just to make sure the dough on the sides as perfect. Serve with a sprinkle of parsley.
Notes
What is The Best Work Surface For Dough?
The best work surface is a stainless steel bench. A little bit of flour on a stainless steel bench makes for a very pleasant experience because the dough doesn’t stick. With soft dough, if it sticks, it stretches, then it becomes difficult. Dough can sit on stainless steel for longer periods than other surfaces without sticking.Make sure the surface is well floured. Keep a sprinkle of flour on hand at all times.
Wooden Work Surfaces
If you have a wooden work surface, make sure there’s plenty of flour to stop it from sticking. Be careful that you don’t leave it sit there for too long, even a few minutes it too much sometimes. The dough can start to attach to the board or bench very quickly. This is because the surface is porous and the moisture starts to seep into the wood, forming a bond between the dough and wood. This is particularly true once you have added the calzone contents.