Ingredients
4 1/2 teaspoons extra-virgin olive oil, plus more for bowl
1/2 cup warm water (110 degrees to 115 degrees)
1 teaspoon sugar
1 teaspoon active dry yeast
1 1/2 cups all-purpose flour, plus more for work surface
Coarse salt
Cornmeal or semolina, for baking sheet
1 small onion, very thinly sliced
1/4 cup plus 2 tablespoons heavy cream
4 slices bacon, cut crosswise into 1/4-inch pieces
Pinch of freshly grated nutmeg
Sweet-and-Tart Pickled Vegetables
Preparation
Lightly oil a large bowl; set aside. Stir water, sugar, and yeast in a medium bowl; let stand until foamy, about 5 minutes.
Stir flour and 3/4 teaspoon salt in a large bowl. Add oil to yeast mixture; pour into flour mixture. Stir with a wooden spoon until a soft dough forms. Turn out dough onto a lightly floured work surface; knead until smooth, about 5 minutes. Transfer to oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 45 minutes.
Place a pizza stone in oven. Preheat oven to 500 degrees. Dust a baking sheet with cornmeal; set aside.
Stir together onion, cream, bacon, and nutmeg in a medium bowl; set aside. Turn out dough onto a lightly floured work surface. Roll into a 12-by-18-inch rectangle. Place on prepared baking sheet. Spread onion mixture evenly over the dough. Drizzle with any cream remaining in bowl; season with salt. Place sheet on stone in oven. Bake until bottom and edges of bread are golden brown, 9 to 11 minutes. Cut into rectangles, and serve with pickled vegetables.
