Ingredients

250g strong plain flour
90g wholemeal flour
15g fresh yeast
1 teaspoon sugar
200ml water
2 teaspoons caraway seeds
1 egg, beaten
75ml crème fraiche
7g salt
1kg onions, finely chopped
10g butter
200g smoked streaky bacon rashers
Salt and freshly ground black pepper

Method

Mix the flours in a large bowl and make a well in the centre. Crumble in the yeast and add the sugar and 4 teaspoons of the water. Mix with a little of the surrounding flour to a spongy texture. Cover the bowl with a cloth and leave to ‘prove’ in a warm place for about 30 minutes, until the ‘sponge’ has doubled in size.
Add the caraway seeds, 4 teaspoons of the crème fraiche, salt and the remaining water. Mix with a spoon, bringing in the flour from the sides, to form a smooth dough. Cover the bowl with a cloth and leave in a warm place for 30 minutes.
Meanwhile, sweat the onions in the butter over low heat without colouring. Allow to cool slightly and then mix in the beaten egg and half of the remaining crème fraiche. Season the taste with salt and freshly ground black pepper.
Roll out the dough on a lightly floured surface to a thickness of 5mm. Grease a baking sheet and line with the dough. Brush lightly with a little water and then spread the onion mixture over the top. Cover lightly with the remaining crème fraiche and arrange the bacon rashers over the top.
Bake in a preheated oven at 180?C for about 40-50 minutes, until the base is crisp and brown and the topping is golden. Serve hot cut into slices.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.