Ingredients Jump to Instructions ↓

  1. 1 package active dry yeast

  2. 1/2 cup warm water

  3. 4 cups bread flour, plus flour for dusting

  4. 1 1/2 cup cold water

  5. 1 tablespoon kosher salt Oil, for bowl

  6. 1/4 pound slab bacon, cubed

  7. 1 tablespoon olive oil

  8. 1 1/2 cup thinly sliced yellow onions

  9. 3 tablespoons yellow cornmeal, for dusting pan

  10. 1 large egg

  11. 1 tablespoon all purpose flour

  12. 1/4 cup grated Gruyere cheese

  13. 2 tablespoons water Fromage blanc:

  14. 3/4 cup whole milk ricotta cheese

  15. 3 tablespoons plain yogurt Pinch salt

Instructions Jump to Ingredients ↑

  1. : In a large mixing bowl, combine yeast and the warm water. Let stand for 5 minutes. Stir with a fork to blend. Add 1/2 cup of the bread flour and blend well. Cover and let stand 45 minutes. Add the cold water and salt. Begin adding bread flour 1 cup at a time, stirring well after each addition. When dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny, 7 to 10 minutes. Place in a lightly oiled bowl and turn to coat dough with oil. Cover and let rise until doubled in bulk, about 1 3/4 hours. In a medium skillet over moderate heat, render bacon in olive oil until bacon fat is melted and bacon is browned. Transfer bacon to a plate with slotted spoon and add onion to skillet. Saute until slightly softened, about 5 minutes. Cool to room temperature. Preheat oven to 425 F. Dust a pizza stone or heavy baking sheet with cornmeal. Whisk together fromage blanc, egg and the 1 Tbsp flour. Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet. Transfer to prepared baking sheet. Spread with fromage blanc mixture to within 3/4 inch of edge. Top with onions and rendered bacon and sprinkle with grated cheese. Brush edge of dough with the 2 Tbsp water. Bake until golden brown, 15 to 20 minutes.


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