For the dough
1 cup warm water (105 to 115°F)
1 tablespoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour, plus more for the work surface
2 teaspoons coarse kosher salt
For the toppings
3 slices thick-cut bacon, cut crosswise into 1/4-inch slices
1 large onion, halved and cut into 1/4-inch slices
3/4 teaspoon coarse kosher salt, plus 1/4 teaspoon coarse or flaked salt, for (optional) garnish
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled blue cheese
1 tablespoon fresh thyme leaves
Pairs Well With
Grgich Hills Estate 2015 Miljenko’s Selection Rutherford Cabernet Sauvignon
To make the dough: In a small bowl, combine the water, yeast, and sugar. Set aside until foamy, about 5 minutes.
In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture in 3 or 4 batches, processing between additions. Continue processing until a dough forms and the sides and bottom of the processor or mixer bowl are almost entirely clean. Transfer the dough to an oiled bowl and set aside to rise until doubled, about 1 1/2 hours.
Meanwhile, prepare the toppings: In a medium skillet over medium heat, cook the bacon, stirring occasionally, until crisped, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set the bacon aside.
Add the onion, 3/4 teaspoon salt, and pepper to the skillet with the bacon fat and cook, stirring occasionally, until the onion is soft, about 5 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden, 30 to 40 minutes. Set aside to cool.
To make the flatbread: On lightly floured surface, roll or spread the dough into an approximately 8-by-10-inch rectangle. Transfer to an oiled baking sheet and set aside 30 minutes.
Meanwhile, preheat the oven to 500°F, ideally with a pizza stone.
Dimple the dough with your fingertips. Scatter the onions on top, then sprinkle with the blue cheese and bacon. Bake, placing the baking sheet directly on the pizza stone if you have one, for 10 minutes. Sprinkle with the thyme and continue baking until browned, 3 to 5 minutes.
Sprinkle with 1/4 teaspoon kosher or flaked salt, if using, cut the flatbread into pieces, and serve.