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bread topped with sauted onions, creme fraiche and cheese
Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: French




  • Using a scale, measure the flour and the salt into the mixing bowl. Stir and then add the yeast, barley malt syrup and water.
  • Using the paddle attachment, mix on low speed for 1 minute.
  • Wait 5 minutes.
  • Switch to the dough hook. and mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • mix on low for 1 minute.
  • Wait 10 minutes.
  • Using a spoon, lift a corner of the dough and fold it over the top. Turn the bowl a quarter turn and do this again. Fold it like this a total of eight times.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.


  • Remove the dough from the refrigerator. Divide the dough in half and form it into two balls.
  • Let the dough rise for about 2 hours or until it has doubled in size.
  • Preheat the oven to the highest temperature possible.
  • Carefully stretch the dough into twelve inch flat rounds by pulling underneath, trying not to deflate it. Place eqach round on parchment paper.
  • Brush with olive oil and top with the creme fraiche, sauted onions, lardons (fried bacon), guryere cheese and nutmeg.
  • Bake on the parchment paper on a pan or pizza stone in the oven until golden brown, about ten minutes.
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