I have this recipe under appetizers but you can actually eat this as a meal with a small salad. I tweaked the original recipe because I prefer the taste of pancetta instead of regular bacon as well as less onions. The crust is incredibly sweet and so crunchy and tasty at the same time.
Adapted from Martha Stewart Living, April
Makes one 10 by 16 inch loaf
- 3/4 cup milk
- 5 tablespoons unsalted butter, room temperature, plus more for bowl
- 1/4 cup sugar
- Grated zest of 1/2 lemon
- 3 large eggs yolks
- 1 package active dry yeast
- 3 cups 1 1/2 teaspoons all purpose flour, more for rolling out dough
- 4 ounces cubed pancetta
- 1 1/2 large onion, finely chopped
- 1/3 cup sour cream
- 1 large egg
Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, let the mixture cool until tepid.
Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add sugar, 1/2 teaspoon salt, lemon zest, egg yolks. Creating a soft but not sticky dough.
Turn dough out onto a floured surface, and knead for 5 minutes. Dough should be smooth and elastic. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has double in bulk. About 1 hour.
Heat oven to 375 degrees. Line an baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn’t spring back when you poke it with your finger, about 20 minutes.
Cook pancetta in a skillet until brown and crispy. Drain on paper towel. Melt remaining tablespoon butter in a large skillet over medium heat. Add pancetta and onions and cook until translucent, about 8 minutes. Reduce heat to low and add 1 1/2 teaspoon flour over onions and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove from heat.
Spread mixture on top of dough, and let rise 15 minutes more. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve.