-
1
Combine the water, yeast and one cup of the flour in a large mixing bowl.
-
2
Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
-
3
Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir.
-
4
Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky.
-
5
Knead until the dough is smooth and satiny, about 10 minutes.
-
6
Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
-
7
Punch down and let rise again, covered, until double in bulk, about one hour.
-
8
Preheat the oven to 450 degrees.
-
9
Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
-
10
Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches.
-
11
Place the dough on the baking sheet.
-
12
Spread the onion mixture over the dough right to the edge.
-
13
Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
-
14
Bake just until the dough is crisp, 15 to 20 minutes.
-
15
Serve immediately.
