1) Stir together dry ingredients in a medium bowl and then stir in wet ingredients. STir together until the ingredients are in a small ball. Knead the dough for 5-6 minutes in the bowl until the dough is soft and springy. If it is dry or flaky, add a bit more water. If it’s very sticky, add more flour by the tablespoon.
2) Lightly oil a bowl and transfer dough to the bowl. Cover lightly and let rise for about 90 minutes until the dough at least doubles in size.
For bacon jam:
1) Slice onions and add to a medium pot with butter over medium heat. Cook until onions start to soften, about 6-7 minutes. Season with salt.
2) Add in chopped bacon and cook until bacon is cooked and is starting to brown, another 6-7 minutes. Stir it occasionally so onions continue to cook regularly.
3) Add beer, vinegar, sugar, and a good pinch of salt and pepper. Cook until the liquid all evaporates and onions are a nice brown color.
4) When jam is cooked down, remove from heat and let cool until needed.
To make flatbreads:
1) Preheat oven to 400 degrees F. Punch down dough and split into two (for large flatbreads) or four for smaller flatbreads.
2) On a lightly floured surface, roll out dough into a large oval and transfer to a baking sheet lined with parchment paper.
3) Top flatbread with a good amount of bacon jam. You should use all the jam if you make two large flatbreads.
4) Top flatbreads with shaved asparagus, a drizzle of olive oil, and a pinch of salt.
5) Bake flatbreads for about 15 minutes at 400 degrees F until dough is golden brown and asparagus is lightly browned.
6) Remove from oven, cut into pieces and generally top with grated pecorino cheese.
Serve immediately but this flatbread is also surprisingly delicious cold.