In a large bowl, mix the flour, yeast and salt. Drizzle the olive oil on top and add the water. With your hands, mix the dough until it comes together. Turn the dough out onto the counter or work surface and continue kneading until the dough is smooth. Form it into a ball, place it back in the bowl, cover with a dishtowel or plastic wrap and let it rise for 1 hour. 

Once the dough as risen, turn the oven on to its highest temperature and line two large baking sheets with parchment paper. Divide the dough in half using a large knife or dough scraper and set one half aside. Flour the counter or work surface and roll one piece of dough out until it is very thin and the size of the baking sheet. Transfer the dough to the baking sheet and tug the edges to the sides of the sheet so it is even. 

Spread half the creme fraiche (or sour cream) on top leaving a 1/4 inch border around the edge. Spread half the onions and bacon evenly on top. Bake for 8-10 minutes until the edges are crisp and dark brown. Remove from the oven and top with freshly ground pepper before serving. Repeat with the remaining dough.