Add the yeast to the warm water, mix well and leave 10-15 minutes to activate.

You can do this using a mixer or knead by hand.  In a large mixing bowl, add the flour with salt, mix well.   Turn on mixer to low knead setting and add the water yeast mixture. Add the oil.  Knead until smooth (approx 10 minutes) then cover and leave to prove 60 minutes.

In a mixing bowl, add the crème fraiche and cream cheese.  Add grated nutmeg and pepper. Mix well until all ingredients are combined and smooth. Leave out to room temperature.

Cut the bacon into thin lardons, add to a pan over high heat and fry until it just very lightly startes to crisp on the edges.  Set aside.

Using a mandolin or a food processor, slice the peeled onion into the thinnest onion rings possible.  You can also use a knife if your skills are up to it.  Set aside.

Roll out your dough into a very thin sheet large enough to cover your sheet pan (17.5 x 13 inches).  Line sheetpan with parchment paper.

Ensure you roll your dough very very thin, then roll it around your rolling pin and un-roll it back over your sheet pan.  You can trim off any edges or fold them back to form a crust.

Using a spatula or a spoon, scoop some of the cream cheese mixture and spread over the dough.  Be gentle so you don’t tear it.  Make sure it’s an even spread, then add the onion rings followed by scattered fried bacon lardons.