Method

• 1.
  Combine yeast, sugar and 1 cup (250ml) warm water in a bowl. Set aside for 5 minutes or until frothy.
• 2.
  Place flour and 1 tsp salt in a stand mixer fitted with a dough hook. Add yeast mixture and knead until smooth and elastic.
• 3.
  Place dough in a greased bowl, cover with plastic wrap and set aside in a warm place for 2 1/2 hours or until doubled in size. (Alternatively, knead by hand on a lightly floured surface until smooth and elastic.)
• 4.
  Meanwhile, for the puree, melt butter in a pan over medium heat. Add onions and herbs. Season, then cover and cook for 15-18 minutes until onions are soft and have released all their liquid. Remove lid and cook for a further 10 minutes or until liquid evaporates.

• 5.
  Add cream and cook for a further 15-20 minutes until reduced and onion is very soft. Cool slightly, then remove herbs. Using a stick blender, blend until smooth. Season. Strain, discard solids.
• 6.
  Place the bacon in a cold frypan over medium heat. Cook for 1-2 minutes each side until fat has rendered and bacon is cooked but not crisp. Set aside.
• 7.
  Preheat oven to 250°C. Divide dough into 4 pieces. Roll out on a lightly floured surface until 5mm thick. Divide between two baking trays. Spread bases with onion puree, then top with cheeses, bacon and thyme. Bake, swapping trays halfway, for 15 minutes or until bubbling and crisp.
• 8.
  Sprinkle flatbreads with extra grana padano and thyme leaves to serve.