Bread: Fully Loaded!

Drizzle 2 tablespoons of olive oil over the bottom of a rimmed half sheet pan or large rimmed cookie sheet. Sprinkle the semolina or cornmeal evenly over the oil and pan. Set aside.

In a large, heavy bottomed skillet, cook bacon strips over medium heat until bacon is cooked to about 3/4 of the doneness you usually cook it.

Line a bowl or plate with a double thickness of paper towels. Remove the pan from the heat and use a slotted spoon to transfer the cooked bacon to the paper towels.

Carefully pour all but about 1 teaspoon of the bacon grease into another bowl to cool. (And use for home fries later. Yeah! Home fries in bacon fat rule!)

Do not wipe out the pan under any circumstances. You’ll use the fat that remains to help cook your onions.

Add the onions and garlic to the bacony good pan and return the pan to the burner.

Pour the white wine in the pan and use a spoon to scrape up the browned bits that are stuck to the pan: That’s the best part!

Add the cracked pepper and a pinch of Kosher salt and lower the heat to medium low. The goal is to soften these onions, not to brown them. If you brown them they’ll blacken in the oven. Let them cook gently while you turn your attention to the dough.

On a lightly floured surface, use your hands and a rolling pin to work the dough out to approximately the size of your pan.

Gently move the dough to the prepared pan. If the dough shrinks or changes shape in transit, stretch the dough into the corners and against the sides. Set aside and preheat oven to 425°F.

By the time your dough is done, your onions should be softened to the point where they’ll flop when you pick one up, but it’ll still have a little toothsome-ness in the center when you bite into one. That’s the way you want them so kill the heat.

Strip rosemary from the stems. (Stick the stems in a zipper top bag in your freezer to use for flavoring soups or beans later.)

Scatter the following ingredients evenly over the dough in this order: bacon, Gorgonzola, onions, chevre, and rosemary. Drizzle the whole thing with the remaining 2 tablespoons of olive oil.

Pop the pan into your preheated oven and bake for 30-35 minutes or until it reaches the degree of golden brown deliciousness you want.

Strip the parsley from the stems and mince. Set aside. (Stick the parsley stems in the zipper bag with the rosemary ones!)

Remove the bread from the oven, sprinkle with the minced parsley and let sit for 5 minutes prior to slicing.