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1
To make the dough. In a large mixing bowl combine the flour, yeast and salt. Using a wooden spoon, stir in the oil and warm water. Transfer the dough to a floured work surface and dust with some of the remaining flour. Knead for about 10 minutes, until the dough is smooth and elastic. Wash and dry the bowl, then lightly grease with oil. Return the dough to the bowl, cover tightly with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.
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2
To make the topping. While the dough is rising, in a large skillet over medium heat cook the bacon, stirring frequently, until the fat is rendered out and the bacon is crisp around the edges, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 3 tablespoons of fat from the skillet, then add the onions, sugar and 1/2 teaspoon of the salt. Saute over medium heat for about 20 to 25 minutes, until the onions are completely soft and just beginning to caramelize around the edges. Remove from the heat and cool completely.
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3
In a medium bowl stir together the sour cream, eggs and remaining 1/2 teaspoon salt. Add freshly ground nutmeg and black pepper to taste.
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4
Line an approximately 12-by-17-inch baking sheet or jellyroll pan with parchment paper. With floured hands, stretch and pat the dough out to cover the entire sheet, pressing it up to form a ridge around the edge. Spread the cooled onions over the dough. Sprinkle with the cooked bacon. Pour the sour cream mixture over the top and spread to distribute evenly. Let stand in a warm place while you preheat the oven to 425 degrees.
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5
When the oven is hot, carefully slide the pan onto the center rack and bake for 25 to 35 minutes, or until the topping is firm and the dough is golden. Let cool slightly, then cut into squares. Enjoy with a glass of Federweisser or your favorite crisp white wine.
