Bacon and Leek Flatbread

My Favourite Flatbreads

Bacon and Leek Flatbread myfavouritepastime.com_2864Bacon, 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.

Bacon and Leek Flatbread myfavouritepastime.com_2865Leek 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

Bacon and Leek Flatbread myfavouritepastime.com_4219Ingredients 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.

Bacon and Leek Flatbread myfavouritepastime.com_4223For the filling cook the bacon until lightly brown, drain and set aside.

Bacon and Leek Flatbread myfavouritepastime.com_4225Add the leek and onion to the rendered fat, and cook gently for 10 minutes, until soft but not brown.

Bacon and Leek Flatbread myfavouritepastime.com_4233Season with salt and pepper, add the fresh herbs, and set aside to cool.

Bacon and Leek Flatbread myfavouritepastime.com_4229Whisk the sour cream, milk, eggs and salt and pepper.to taste

Bacon and Leek Flatbread myfavouritepastime.com_4230Set 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

Bacon and Leek Flatbread myfavouritepastime.com_4210Ingredients for flatbread crust

Bacon and Leek Flatbread myfavouritepastime.com_4211For the Flatbread Crust: sift the flours, salt and yeast

Bacon and Leek Flatbread myfavouritepastime.com_4212and make a well in the centre. Add the water, egg and olive oil and mix with a metal spoon.

Bacon and Leek Flatbread myfavouritepastime.com_4214Turn onto a floured surface

Bacon and Leek Flatbread myfavouritepastime.com_4217and knead 5 minutes until soft and pliable.

Bacon and Leek Flatbread myfavouritepastime.com_4235Place in a lightly oiled bowl and cover with a cling film until doubled in size, about 1 hour.

Bacon and Leek Flatbread myfavouritepastime.com_4236Knock 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.

Bacon and Leek Flatbread myfavouritepastime.com_4240Place 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.

Bacon and Leek Flatbread myfavouritepastime.com_4251Bake 20-25 minutes or until the filling has set and base and edges are golden. Serve the bread hot or warm.

Bacon and Leek Flatbread myfavouritepastime.com_4253We 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

  1. 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.
  2. 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.
  3. Whisk the sour cream, milk, eggs and herbs (basil and thyme). Season with salt and pepper. Set aside.
  4. 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.
  5. 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
  6. 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.
  7. Bake 20-25 minutes or until the filling has set and base and edges are golden. Serve the bread hot or warm.
  8. Please note: I baked 23 minutes at 400°F (200°C)

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

31 thoughts

    1. 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

  1. 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.

  2. 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….

    1. 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

        1. 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

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