Flatbread Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes, turning once if needed, until bacon is crisp but not brittle. Remove to a paper towel-lined plate and reserve bacon fat in the pan. Once slightly cooled, chop or crumble into bite-sized pieces. Reserve about 1 tablespoon of rendered bacon fat for the onions (use remaining for other uses or discard).

Caramelize onions

While bacon bakes, slice onions thinly. In a large skillet over medium heat, melt 1 tablespoon butter and add 1 tablespoon of the reserved bacon fat (or olive oil if none). Add sliced onions and a pinch of salt. Cook, stirring occasionally, 18–25 minutes until deep golden and sweet, reducing heat slightly if they begin to brown too quickly. Around minute 12–15 add the brown sugar and continue to cook until jammy and soft. Remove from heat and set aside.

Preheat the oven to 425°F (220°C) and position a rack in the center. Line two baking sheets with parchment or lightly oil them.

Brush each lavosh sheet lightly and evenly on both sides with extra-virgin olive oil (about 3/4 tbs per sheet). Sprinkle each sheet lightly with sea salt and freshly ground black pepper.

Evenly distribute the caramelized onions over the lavosh sheets, leaving a 1/4–1/2 inch border. Crumble or scatter the cooked Nueske's bacon pieces over the onions.

Scatter halved black olives over each flatbread. If using, dot small spoonfuls of goat cheese or ricotta across the surface for pockets of creaminess.

Sprinkle grated Parmesan evenly across the two flatbreads (about 1/2 cup per two sheets so the total equals the ingredient amount). Sprinkle thyme leaves and a light pinch of red pepper flakes if using.

Bake on the prepared baking sheets in the preheated 425°F oven for 6–10 minutes, watching carefully: lavosh should turn golden at the edges and cheese should melt and lightly brown. For extra crispness, rotate sheets and broil 30–60 seconds at the end, watching closely to prevent burning.

Remove flatbreads from the oven. Immediately sprinkle with chopped fresh parsley and lemon zest if using. Let rest 2 minutes to set, then cut each lavosh into 6–8 rectangular pieces with a sharp knife or pizza cutter.

Serve warm or at room temperature. Store leftovers wrapped in foil or an airtight container for up to 2 days; re-crisp in a 350°F (175°C) oven for 4–6 minutes before serving.