Categories: February

Ingredients

• 250g strong plain flour, plus extra for dusting
• 100g wholemeal flour
• 1 tsp instant or easy-blend yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 tsp caraway seeds
• 75ml soured cream or crème fraîche
• 10g butter
• 1 tbsp vegetable oil
• 1kg onions, finely sliced
• 1 medium egg, lightly beaten
• 200g smoked streaky bacon rashers

Directions

1. Stir the flours together in a large bowl, add the yeast, sugar, salt and caraway seeds. Mix together. Make a well in the centre and add a generous tablespoon of the soured cream, then 125ml tepid water. Gradually mix with a wooden spoon, drawing the flour into the well, until you have a soft, but not too sticky dough. Add more water if necessary. Knead on a lightly floured surface for a couple of minutes until smooth, then return to the bowl and cover with a cloth. Leave in a warm place for 1 hour, or until doubled in size.

2. Meanwhile, heat the butter and oil in a large frying pan over a low heat. Add the onions and sweat for 15-20 minutes until softened but not coloured – add a little water to the pan if they start to brown. Remove from the heat, cool slightly, then mix in the egg and remaining soured cream. Season to taste.

3. Preheat the oven to 220˚C/fan 200˚C/gas 7. Lightly grease a 37 × 29cm large baking tray. Tip the dough out onto a surface lightly dusted with flour. Roll out to a thickness of 5mm and put onto the baking tray, pressing out to the corners to fit. Brush lightly with a little water, spread the onion mixture all over, then arrange the bacon on top. Bake for 30-40 minutes in the middle of the oven, or until the base is crisp and the topping is golden.

Email to a friend | Print this recipe | Back