/2 cube (21 g) yeast
1 tsp sugar
5 cups of non rising flour
salt
6 tbsp oil
Two large onions peeled and sliced
1/4 lb cured smoked bacon diced in cubes
1 1/2 cup sour cream
1 cup crème fraîche
White pepper
Parchment paper
1.
Crumble the yeast and mix with sugar until the yeast becomes liquid.
2.
Put the flour, 1/2 teaspoon salt, oil, and 1 1/4 cup lukewarm water in a bowl. Add the mixed yeast and knead immediately to form a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
3.
In the meantime, peel, halve, and cut the onions into rings. Cut the bacon into strips. Mix the sour cream and crème fraîche, season with salt and pepper.
4th
Quarter the yeast dough, knead again. Roll out one of the quarters in an oval shape about 3/4 cm thick —Line the baking sheet with parchment paper. Place dough on the baking sheet; use a spoon and spread a quarter of the dough’s sour cream mix. Spread a quarter of the bacon and onions evenly on top.
5.
Bake in the preheated oven (electric stove: 450 Fahrenheit / gas: level 5) for 10-12 minutes in the oven’s lower rack. In the meantime, process the remaining dough and topping in the same way, then bake one after the other. Serve while hot …
Tip: Great Toping fresh parsley and chive chopped added right before being served …
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