Tarte Flambee With Summer Squash

• 1/4 cup water, lukewarm
• 3/4 teaspoon dry yeast
• 1/2 teaspoon sugar
• 3/4 cup all-purpose flour, plus a little more for dusting
• 1 tablespoon extra virgin olive oil
• pinch of salt
• 1/2 pound slab bacon, cut into lardons
• extra virgin olive oil
• 3 large Spanish onions, thinly sliced
• kosher salt
• 1/2 cup creme fraiche
• 1/2 cup fromage blanc
• 1 bunch fresh chives, finely chopped

1. Activate the yeast by combining the 105F water, yeast and sugar.
2. Stir together and let sit until the mixture becomes frothy, about 10 minutes.
3. Put the flour in a mixing bowl and make a well in the center.
4. Add the olive oil, salt and the activated yeast mixture.
5. Stir until the dough comes together and forms a ball.
6. Dust a clean work surface with flour and knead the dough until it is tight and firm, 7 minutes.
7. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.

water, yeast, sugar, flour, extra virgin olive oil, salt, bacon, extra virgin olive oil, spanish onions, kosher salt, creme fraiche, fromage blanc, fresh chives

Taken from www.foodrepublic.com/recipes/tarte-flambee-with-summer-squash-recipe/ (may not work)