Cheese, Bacon and Onion Pavés

Side Dish

Recipe courtesy of Bread, by Dean Brettschneider

Makes 6 - 8 pieces

  • 3 cups bread flour
  • 2 teaspoons salt
  • 4 teaspoons olive oil
  • 2½ teaspoons instant dry yeast
  • 1½ cups water


  • 3 cups grated strong Cheddar or other strong cheese
  • 1 medium onion, sliced into rings
  • 6 slices thick smoky bacon
  • Additional flour for dusting
  • 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

Click image to enlarge



Place flour, salt, oil. sugar and yeast in a large mixing bowl. Add water and, using a wooden spoon, combine the ingredients to form a dough. Tip dough out onto a lightly floured surface and knead for 10-15 minutes, resting for 1 minute every 2-3 minutes, until dough is smooth and elastic.

Place dough in a lightly oiled large bowl, cover with plastic wrap and leave in a warm place for 1 hour until almost doubled in size. Tip dough onto work surface and gently deflate by folding it back onto itself three or four times. Return it to the bowl, cover with plastic wrap and leave in a warm place for a further 30 minutes.

Line a baking tray (cookie sheet) with parchment paper.

Gently tip dough onto a lightly floured work surface and, using a rolling pin, roll out to a 75cm x 15cm (29in x 6in) rectangle. Position the dough rectangle on the work surface with the long edge facing you. Sprinkle dough evenly with grated cheese, onion and strips of bacon. Fold top edge of dough slightly more than halfway down over the filling. Using a pastry brush dipped in water, brush the folded dough surface. Then fold the bottom dough edge with its filling upwards to just cover the wet surface, so that the filling is now encased in dough. Lightly press down with the palm of your hand to seal. Lightly flour the sealed surface and roll the strip of filled dough over so the seam is on the bottom.

Use your hands as guides to make sure the long strip of filled dough is nice and straight. Using a large chef's knife, cut the strip into 6-8 pieces. Place each piece onto the prepared baking tray (cookie sheet), leaving approximately 3cm (1l¼ inches) between each one. Brush the tops with water and sprinkle remaining 100g (1 cup) grated cheese evenly over the surface.

Cover loosely with plastic wrap and leave to stand in a warm place for approximately 30 minutes. Remove plastic wrap and place filled dough pieces in a preheated 230°C/450°F oven, apply steam (spray with a water bottle) and quickly close oven door. Bake for 20-25 minutes until golden brown. Remove from oven and place on a wire rack to cool slightly. Eat while warm.

Louisiana Recipes Weekly


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