Method

• 1.
  Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
• 2.
  Knock back the dough, cover again with plastic wrap or a tea towel and set aside at room temperature for a further 1 hour or until doubled in size.
• 3.
  Meanwhile, heat 1/4 cup (60ml) olive oil in a large frypan over medium-low heat. Add onion and a pinch of salt flakes and cook, stirring, for 20 minutes or until softened and lightly golden. Add caraway and cook, stirring, for 3-4 minutes until fragrant. Remove from heat and cool.
• 4.
  Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back dough again and transfer to prepared pan, stretching the dough to roughly the size of the of the pan, then drizzle with remaining 2 tbs oil and scatter with salt flakes. Cover and set aside for 30 minutes or until dough has risen by about one-third.
• 5.
  Meanwhile, preheat oven to 220°C.
• 6.
  Once risen, use your fingers to press deep dimples all over the focaccia. Top evenly with creme fraiche, onion mixture and lemon zest then arrange bacon slices over the top. Brush bacon with maple syrup. Bake for 30 minutes until golden. Rest for 15 minutes and season with salt flakes to serve.