My Favourite Flatbreads
Bacon, onion and leek are a great combination. Both onion and leek belong to the same genus, Allium, which also includes the scallion, garlic and chives. Allium species are known to produce chemical compounds that give them the characteristic alliaceous or onion and garlic taste and odour, although leeks have a sweeter, more delicate taste, and a firm crunch. They generally have numerous flowers, arranged in special heads called umbels and are usually displayed in flower garden shows.
Leek is popularly used in combination with celery to add flavour to stock (broth) and can also be tied together with other herbs to form bouquet garni. They can also be used raw in salads or used in combination with potatoes and onions to make the popular and thick soup, vichyssoise. Besides bacon, onion, leek and fresh herbs this flatbread, is topped with a creamy mixture of sour cream and egg, which gives it a moist and tasty, mildly tart finish. I hope you will love the flatbread!
- Ingredients
- 250g (9oz) streaky bacon cut into thin strips
- 2-3 leek stems, washed thoroughly and sliced
- 1 large onion, moon sliced
- 2 tablespoons chopped, fresh basil and thyme leaves
- 120ml (½ cup) sour cream
- 80ml (⅓ cup) milk
- 2 eggs
- Salt and freshly ground pepper
- 1 cup freshly grated mozzarella cheese
Ingredients for filling. Preheat the oven to 400°F (200°C). Lightly oil or spray a 9 x 13 x 0.6 inch (33.7 x 23.5 x 1.59 cm) baking tray or pan.
For the filling cook the bacon until lightly brown, drain and set aside.
Add the leek and onion to the rendered fat, and cook gently for 10 minutes, until soft but not brown.
Season with salt and pepper, add the fresh herbs, and set aside to cool.
Whisk the sour cream, milk, eggs and salt and pepper.to taste
Set aside.
- Ingredients for Flatbread Crust
- 125 (4.5oz) all-purpose flour
- 125 g (4.5oz) whole wheat flour
- 1 teaspoon (5ml salt)
- 1 teaspoon Fleischmann’s instant yeast
- 105ml (7 tablespoons; ⅓ cup + 2 tablespoons) warm water
- 1 egg
- 25ml (1½) tablespoons olive oil
Ingredients for flatbread crust
For the Flatbread Crust: sift the flours, salt and yeast
and make a well in the centre. Add the water, egg and olive oil and mix with a metal spoon.
Turn onto a floured surface
and knead 5 minutes until soft and pliable.
Place in a lightly oiled bowl and cover with a cling film until doubled in size, about 1 hour.
Knock back the dough and shape into a ball, sprinkle with flour, cover with a tea towel and let rest for 5 minutes and then roll into a rectangle 10 x 14 inches.
Place on the prepared baking tray and press the edges outwards and upwards, to cover the base and sides of the tray. To assemble the bread: spread the leek and onions over the dough and arrange bacon on top. Pour the egg mixture over leek and onions. Sprinkle mozzarella cheese on top.
Bake 20-25 minutes or until the filling has set and base and edges are golden. Serve the bread hot or warm.
We served it hot for lunch
Bacon and Leek Flatbread
Preparation time: 40 minutes + 1 hour standing time; Baking time: 25 minutes; Makes a 9 x 13 inch Flatbread.
For the filling
- 250g (9oz) streaky bacon cut into thin strips
- 2-3 leek stems, washed thoroughly and sliced
- 1 large onion, moon sliced
- 2 tablespoons chopped, fresh basil and thyme leaves
- 120ml (½ cup) sour cream
- 80ml (⅓ cup) milk
- 2 eggs
- Salt and freshly ground pepper
- 1 cup freshly grated mozzarella cheese
For the Flatbread
- 125 (4.5oz) all-purpose flour
- 125 g (4.5oz) whole wheat flour
- 1 teaspoon (5ml salt)
- 1 teaspoon Fleischmann’s instant yeast
- 105ml (7 tablespoons; ⅓ cup + 2 tablespoons) warm water
- 1 egg
- 25ml (1½) tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil or spray a 9 x 13 x 0.6 inch (33.7 x 23.5 x 1.59 cm) baking tray or pan.
- For the filling cook the bacon until lightly brown, drain and set aside. Add the leek and onion to the rendered fat, and cook gently for 10 minutes, until soft but not brown. Season with salt and pepper and set aside to cool.
- Whisk the sour cream, milk, eggs and herbs (basil and thyme). Season with salt and pepper. Set aside.
- For the Flatbread Crust: sift the flours, salt and yeast and make a well in the centre. Add the water, egg and olive oil and mix with a metal spoon. Turn onto a floured surface and knead 5 minutes until soft and pliable. Place in a lightly oiled bowl and cover with a cling film until doubled in size, about 1 hour.
- Knock back the dough and shape into a ball, sprinkle with flour, cover with a tea towel and let rest for 5 minutes and then roll into a rectangle 10 x 14 inches. Place on the prepared baking tray and press the edges outwards and upwards, to cover the base and sides of the tray
- To assemble the bread: spread the leek and onions over the dough and arrange bacon on top. Pour the egg mixture over leek and onions. Sprinkle mozzarella cheese on top.
- Bake 20-25 minutes or until the filling has set and base and edges are golden. Serve the bread hot or warm.
- Please note: I baked 23 minutes at 400°F (200°C)
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My Favourite Pastime 
Oh wow, delicious looking! I will have to add this to my to do list.
My to do list from your blog is growing longer by the day. I know exactly what I’m planning to make from there. Have a lovely day, Mama D
Liz
I’ve never seen this kind of food before. You are definitely opening my eyes and mouth to trying new foods.
Lignum you’ve never seen bacon and leek sharing a spot on a flatbread? maybe I should mail you a slice?
LIz
Thanks, but it wouldn’t get through Customs. Those customs officers would eat it down first. 🙂
They would eat it, not throw it? At least my flatbread wouldn’t go to waste. Have a lovely day!
Liz
I love flatbreads, Liz, but this one, with all that bacon, is in a class by itself. This is one that I have to try. One can never have too much bacon in one’s life. Words to live by.
John,
I think i shall make this bread this week. You’ve made me recollect how delicious it was. How is Max? Bear hugs to him.
Liz
Looks amazing Liz!
Thanks, Jo Ann and for your support too! I wish you a lovely week!
Liz
Delicious! Liz, this is based on an Alsace region dish isn’t it? My parents in law lived in Northern France for a while and this is sort of their alternative to pizza I think….
Hi there,
I’ve never been to France but I got this recipe from a friend and have always loved it. My goal is to live in France for a year and speak French fluently. Not yet there but I am heading there some day!!!
Liz
Great goal! My sister lived in Paris for a few years – I’ve only visited, but I could definitely imagine living there….
I can’t wait to go there. I’ve heard good things about food, fashion, wine, cheese and great historical sites. Enjoy the new week!
Liz
This looks delicious! I just got some leeks in my produce box and now I know what I will be using them for!
I hope you made use of the leek from you produce books Bacon and leek are a great combination!
Liz
Definitely on my list now—two of my all time favorites: bacon and leeks!
Me too. Maybe a glass of wine would be nice too? Have a great weekend!
Liz
Oh this look amazing. I think I know what is for dinner this weekend now!
thank you. I hope you had some flatbread for dinner as planned. Great weekend to you!
Liz
That looks awesome!
Thank you, dear. What did you cook today? ha ha. Have a great weekend!
liz
This one just stopped me in my tracks! Looks so yummy!
Thank you. Have a fabulous weekend!
Liz
Liz, Can I have half?! Mmmmm!
Dave are you sure you can finish half? Okay you can have half but no left overs please!
Liz
Yessss!!
Bacon, onion and leeks are the ultimate combination!!
This looks sooo good!!
Thank you, Dana!
Liz
YUM!!!!!!!
This looks incredible!
Thank you!
liz