Summary

Ingredients

• 300 grams flour
• 150 ml water
• 12 g yeast (1/4 cube)
• 3 tablespoon olive oil
• 2 cups crème fraîche
• 3 large onion (s)
• 2 small onion (s), red
• 0.5 ½ bunch curled parsley
• 50 g cheese, rated (Gouda)
• 200 g bacon, cut into small strips
• Salt and pepper, more colorful from the mill

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Instructions

1. For the dough, mix the flour, sugar and salt. Dissolve the yeast in lukewarm water and add the oil to the flour. Knead everything into a smooth dough in about 10 minutes (hand mixer). Let rest in the refrigerator for 45 minutes, wrapped in cling film.
2. For the topping, halve all the onions and cut into half rings. Chop 2/3 of the parsley (without stalks) very finely. Mix both with the bacon, season lightly with a little salt and colored pepper.
3. Divide the dough into four portions and roll out into boats. Spread a full layer of crème fraîche and cover generously with the onion mixture. Now coarsely chop the remaining parsley and sprinkle with the Gouda over the boats. Bake in the preheated (!) Oven at 200 ° for approx. 15 minutes.