Ingredients- 500 g Flour
- 20 g Active Dry Yeast
- pinch of salt
- 1/2 Glass Tepid water
- Crème fraîche
- Sliced onions or shallots
- Lardons
- Seasoning to taste (salt, pepper)
Directions- Prepare a bread dough
- Spread it on one or 2 pizza pans turning about 1cm back around the edges.
- Spread the bread base with crème fraîche so it covers the base, sprinkle the onions/shallots and the lardons. Season
- Cook in a very hot oven (220 centigrade) until bread is cooked, brown and crispy.
- Serve straightaway with assorted salad.
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