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1
Stir together water, honey, and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
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2
Add flour and salt and beat with paddle attachment at medium speed until a dough forms.
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3
Attach dough hook and knead dough at medium speed until dough no longer sticks to side of bowl, 10 to 15 minutes.
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4
Cover bowl tightly with plastic wrap and let dough rise at warm room temperature until doubled in bulk, about 4 hours.
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5
(Dough will be sticky.)
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6
Put pizza stone in bottom third of oven and preheat oven to 450F.
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7
Sprinkle bacon in a 12-inch skillet and add water.
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8
Cook bacon over moderate heat, stirring occasionally, until fat is rendered and bacon is translucent, about 6 minutes.
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9
Transfer bacon with a slotted spoon to paper towels to drain, then pour 1 tablespoon bacon fat into a 15- by 10- by 1-inch baking pan.
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10
Cool fat to warm, then grease pan with your fingers.
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11
Discard any remaining bacon fat and reserve skillet.
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12
With greased fingers, transfer dough to baking pan and stretch into a small rectangle.
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13
Continue to stretch until dough is a 10- by 8-inch rectangle, letting it rest about 3 minutes between stretches.
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14
(Dough will become more malleable as it rests.)
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15
Heat butter in reserved skillet over moderate heat until foam subsides, then cook onions with caraway seeds, pepper, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 20 minutes.
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16
Spread onions on a baking sheet and cool completely, 5 to 10 minutes.
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17
Stir together creme fraiche, thyme, and remaining 1/4 teaspoon salt in a small bowl, then dollop over dough and spread evenly to edges with offset spatula.
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18
Sprinkle with bacon and onions.
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19
Bake tart in pan on stone until edges of crust are golden, 20 to 25 minutes.
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20
Cool in pan on a rack until warm, about 10 minutes, before cutting.
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21
Serve warm.
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22
Available from The Baker's Catalogue (800-827-6836).
