makes 1 flatbread
1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons firmly packed light brown sugar
1 cup warm water (110°F)
3 cups all-purpose flour
6 tablespoons olive oil, plus more for brushing
1 teaspoons kosher salt
1 teaspoons minced fresh rosemary
1 cup loosely packed shredded Gruyere cheese
6 slices thick-cut applewood-smoked bacon, chopped
2 yellow onions, halved and thinly sliced
In the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of
the brown sugar in the warm water. Let stand until foamy, about 10
minutes. Add the flour, 4 tablespoons of the oil,
salt, rosemary, and cheese. Attach the dough hook and knead on
medium-low speed until the dough is smooth and elastic, about 10
minutes. Form the dough into a ball, put it back into the bowl, and
cover the bowl with plastic wrap. Let the dough rise in a warm,
draft-free spot until it doubles, about 1 hour.
Meanwhile, in a large cast-iron frying pan, fry the bacon over
medium-low heat until just crisp. Transfer to paper towels to drain.
Discard all but a few teaspoons of the bacon fat. Add the onions and
saute over medium-low heat until they start to wild, about 3 minutes.
Stir in the remaining 1 teaspoon brown sugar and a pinch of salt and
continue to cook until the onions are golden brown and caramelized,
about 20 minutes. Remove from the heat, stir in the bacon, and let cool.
Oil a rimmed baking sheet with the remaining 2 tablespoons oil. Dump
the dough onto the prepared pan and press it into a rough rectangle.
Using your fingers, stretch the dough into a rectangle about 10 by 14
inches Cover the dough loosely with a kitchen towel and
let rise in a warm, draft-free place until puffy, about 1 hour.
Position a rack in the middle of the oven and preheat to 425°F . Dimple the surface of the dough with your fingertips. Gently
brush the dough with oil, then sprinkle evenly with the bacon-onion
mixture. Bake until gorgeously golden, 15-18 minutes. Cut into squares
and serve while warm. Makes 1 flatbread.
bacon recipe source: Williams-Sonoma Taste (@WilliamSonoma), April 4, 2014