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1 package (2 1\/4 teaspoons) active dry yeast <\/span><\/p>\n About 1 teaspoon salt <\/span><\/p>\n About 1\/4 cup olive oil <\/span><\/p>\n 3 1\/2 to 3 3\/4 cups all-purpose flour <\/span><\/p>\n 8 ounces thick-cut bacon, chopped <\/span><\/p>\n About 1\/4 cup yellow cornmeal <\/span><\/p>\n 1 1\/3 cups shredded parmesan or manchego cheese <\/span><\/p>\n 12 large eggs <\/span><\/p>\n Pepper <\/span><\/p>\n 1 tablespoon red wine vinegar <\/span><\/p>\n 3 ounces baby spinach (about 2 cups), rinsed and crisped <\/span><\/p>\n 3 ounces fris\u00c3\u00a9e lettuce leaves (about 2 cups), rinsed and crisped <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large bowl, sprinkle yeast over 1 1\/2 cups warm (110\u00c2\u00b0) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1\/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1\/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1\/2 tablespoon olive oil and sprinkle with about 1\/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450\u00c2\u00b0 oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and fris\u00c3\u00a9e and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 package (2 1\/4 teaspoons) active dry yeast About 1 teaspoon salt About 1\/4 cup olive oil 3 1\/2 to 3 3\/4 cups all-purpose flour 8 ounces thick-cut bacon, chopped About 1\/4 cup yellow cornmeal 1 1\/3 cups shredded parmesan or manchego cheese 12 large eggs Pepper 1 tablespoon red wine vinegar 3 ounces baby spinach (about 2 cups), rinsed and crisped 3 ounces fris\u00c3\u00a9e lettuce leaves (about 2 cups), rinsed and crisped \u00c2\u00a0 In a large bowl, sprinkle…<\/p>\n