French Country Flatbread Recipe
Smoked Bacon, Onions, Farmer's Cheese
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Ingredients
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Dough
Topping
Finish
Method
Dough
- 1
Mix and rest dough
In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp fine sea salt. Stir in 3 tablespoons warm water and 1 tablespoon olive oil until a shaggy dough forms. Gradually add the additional 1/2 cup warm water, mixing until the dough comes together and is slightly tacky but not sticky. If dough is too dry, add up to 1 tablespoon more warm water; if too sticky, add up to 1 tablespoon more flour.
- 2
- 3
Shape
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Gently deflate the dough and on a floured surface stretch or roll it into a rustic oval or rectangle roughly 12 x 8 inches and about 1/4 inch thick. Transfer to a parchment-lined baking sheet or a lightly floured peel if using a stone.
Topping
- 4
Cook the bacon
Slice the 6 thick-cut smoked bacon slices into 1/2-inch pieces. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until edges are crisp and fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon pieces to a paper-towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet. Discard excess fat or reserve for another use.
- 5
Caramelize the onions and garlic
Add 1 tablespoon olive oil to the reserved bacon fat in the skillet and heat over medium-low. Thinly slice the 1 medium yellow onion and add to the skillet with 2 smashed and minced garlic cloves. Sauté gently, stirring often, until the onions are soft and golden brown, about 12–15 minutes. Stir in 1 teaspoon fresh thyme leaves, 1/4 teaspoon crushed red pepper, and season with 1/2 tsp sea salt and 1/2 tsp coarse black pepper. Taste and adjust seasoning.
- 6
Assemble toppings with cheese
Crumble or break apart 1 1/2 cups farmer's cheese into small pieces. Spread the caramelized onion and garlic mixture evenly over the shaped flatbread dough, leaving a 1/2-inch border. Scatter the crumbled farmer's cheese evenly over the onions. Distribute the cooked bacon pieces across the cheese. If you like, sprinkle 1 tablespoon chopped fresh parsley over top for color.
Finish
- 7
Bake
Brush the exposed crust lightly with 1 tablespoon extra-virgin olive oil and slide the flatbread onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, rotating halfway, until the crust is golden and the cheese is set and beginning to brown in spots.
- 8
Finish and serve
Remove the flatbread from the oven and let rest on a rack for 2–3 minutes. Drizzle a little extra-virgin olive oil if desired and finish with 1/4 tsp freshly ground black pepper. Cut into 6–8 slices and serve warm from the bar as a shareable plate.