- Begin by dissolving the yeast in the water and allow to sit for 5 minutes.
- Mix the flour with the salt and form a well in the middle. Pour in the yeasty water and extra virgin olive oil and mix thoroughly.
- Knead the dough until it is smooth and elastic adding in more flour in small portions if required.
- Place the dough in a lightly greased bowl and lightly grease the surface of the dough with olive oil as well. Allow to rise in a warm place for an hour or until it has at least doubled in size.
- Remove from the bowl and punch down gently to remove some excess air. Split the dough into two equal pieces. Allow to rise a second time for 40 minutes.
- On a piece of parchment paper, roll out the dough to form a rectangle. Round is fine as well. The key here is that the dough is very thin (0.5 cm or 0.2″). Leave the paper to bake on directly.
- Spread the fromage blanc thinly on the dough and top with the bacon and onion.
- Whisk the crème fraîche until completely smooth and runny and drizzle amply over all the bacon and onion.
- Season to your liking with salt, pepper, nutmeg and/or caraway seeds.
- Bake in a preheated oven on a preheated baking/pizza stone or an inverted cookie sheet at maximum until the edges char lightly and the surface begins to brown lightly. About 1.5 to 2 minutes at 350C (662F). This baking time will depend greatly on how thick or thin your dough is. Control your heat and stay close to your Fornetto or oven to monitor.
