Dill and Sheep Cheese Flatbread with Crispy Bacon Bits

Combine warm water with sugar and yeast, then let it sit for 5-10 minutes until foamy. In a large bowl, mix flour with salt, add the yeast mixture and olive oil, then knead into a smooth, elastic dough. Cover with a kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.

Meanwhile, dice the bacon and fry it until crispy in a pan over medium heat. Remove the crispy bacon bits and set aside. Pour off most of the rendered fat, leaving a little in the pan. In a bowl, combine the sheep cheese, sour cream, chopped dill, minced garlic, egg, and freshly ground black pepper. Taste and season with salt if needed.

Preheat your oven to 180°C (350°F). Turn the risen dough onto a floured surface and roll it out into a rectangle, approximately 30x20 cm (12x8 inches). Transfer it to a baking sheet lined with parchment paper. Spread the sheep cheese filling evenly over the dough, then sprinkle with the crispy bacon bits.

Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and the edges of the filling are slightly browned. Remove from the oven, let it cool for a few minutes, then slice and serve warm.