July 4th Bacon Onion Focaccia BLT

Ingredients

• 1 Tbsp Sugar
• 1 Tbsp Active Dry Yeast
• 1 1/2 Cups Warm Water (90 degrees F)
• 4 Cups All-purpose Flour
• 1 tsp Salt
• 1 Medium Onion, Finely Chopped
• 3 Tbsp Bacon Grease, Divided
• 1/4 Cup Cooked, Crumbled Bacon
• 1 lb Bacon, Cooked
• 1 Tomato Sliced
• 1 Cup Lettuce Leaves
• 3 Tbsp mayonaise

Instructions

1. Combine sugar, yeast and warm water in the bowl of a stand mixer fitted with a dough hook
2. Let yeast proof in bowl with sugar and water for five minutes.
3. Add the flour with mixer on low, 1 cup at a time, until combined.
4. Add salt and onion to dough in mixer. Knead on low speed for five minutes, until the dough is smooth.
5. Cover the dough bowl with plastic wrap and let proof at room temperature for 1 hour, or until doubled in size.
6. Grease a baking sheet with 1 Tbsp of bacon grease.
7. Once the dough has doubled, scrape the dough out of the mixer bowl, and onto the greased baking sheet.
8. Using your hands, (wetting your hands will keep the dough from sticking to them) press out the dough to cover the length and width of the baking sheet. If the dough starts resisting and springing back, let rest for five minutes and finish pressing out the dough.
9. Warm the remaining bacon grease to a liquid state.
10. Once pressed into baking sheet, brush the melted bacon grease across the top of the dough. Then, sprinkle the surface with bacon crumbles and 1/4 tsp salt.
11. Let the dough proof a second time on the baking sheet, until doubled.
12. Once the dough has doubled a second time, press the tips of your fingers into the dough in varied places to form dimples along the surface.
13. Bake at 375 degrees F for 25 min. until light golden brown.
14. Let the bread cool to room temperature, then cut the bread into desired sandwich sizes.
15. Split the bread, and spread with mayonnaise.
16. Layer bacon, lettuce and tomato to assemble each sandwich.
17. Top with an awesome American flag toothpick and enjoy!