Dough, Makes approximately two, 10-inch free-form flammekueche
- 2½ cups all-purpose flour
- 1 cup cold water
- ¼ teaspoon salt
- 1 tablespoon instant dry yeast
- 8 ounces fromage blanc
- 4 ounces crème fraîche
- 1/³ cup heavy cream
- Pinch of nutmeg
- Pinch of white pepper
- Pinch of salt
- 1 tablespoon vegetable oil
- 1 egg yolk
- 1½ cups thinly sliced caramelized onions
- 12 slices hickory-smoked bacon
- In a large bowl, whisk together the first 8 ingredients.
- Reserve the onions and bacon in separate bowls
- Line 2 cookie sheets with parchment paper. In the bowl of a large mixer, combine all the ingredients. Mix with a dough hook for 5 to 7 minutes, scraping the bowl occasionally until the dough forms a sticky ball on the end of the hook.
- Transfer the dough to a greased bowl and cover it with plastic wrap. Let the dough rise in a warm place until doubled, approximately 1 hour.
- Punch down and divide into 2 equal pieces. Place 1 piece of dough on a floured board and coat with flour. With a floured rolling pin, roll out the dough into a rough rectangle, approximately 10 to 12 inches across and 1/8 inch thick, making sure there is flour on both sides of the dough at all times.
- Place dough on a parchment-lined cookie sheet. Repeat with remaining dough.
- Cover and refrigerate any rolled-out dough while you prepare the topping. The dough can be prepared 1 day in advance, wrapped, and refrigerated until ready to roll.
- Preheat oven to 500°F. Depending on your oven size, you can cook 2 pans at once, but
- adjust racks so that they are close to the bottom of the oven.
- Spread ½ cup of the topping mixture on 1 piece of rolled dough. Sprinkle with the onions and then the bacon. Repeat with another sheet of dough.
- Slide the cookie sheets onto the lowered racks in the preheated oven. Bake until brown and crisp, approximately 10 minutes, reversing the sheets midwaythrough baking to make sure they brown evenly.
- Cut into squares and serve immediately.