In a skillet over medium heat, fry the onion and the bacon in 15 ml (1 tablespoon) oil until the bacon is crisp and the onion well browned. Drain and let cool.
In a bowl, combine the water and the sugar.
In a large mixing bowl, combine 2 cups of the flour and the yeast and salt. Add the water and sugar mixture and stir with a wooden spoon until a sticky dough forms. Stir in the bacon and onion. Add enough of the remaining flour to form a soft dough.
On a floured surface, knead the dough until smooth and elastic, about 5 minutes. Shape into a ball and place in a clean, lightly oiled bowl. Cover with a damp tea towel and let stand in a warm, humid place for 10 minutes.
Line a baking sheet with parchment paper.
Place the dough in the centre of the baking sheet and press into an oval measuring about 15 x 25 cm (6 x 10 inches). Make a lengthwise slit in the centre of the dough, coming within 2.5 cm (1 inch) of the ends. In the dough on each side of the centre slit, make 4 crosswise slits like the veins of a leaf.
Pull the dough to about 23 x 33 cm (9 x 13 inches), pulling the slits open to create gaps. Let rise uncovered in a warm, humid place for about 1 hour.
With the rack in the middle position, preheat the oven to 230°C (450°F).
Using a brush, remove any excess flour. Brush the dough with the remaining oil and bake until golden brown, about 25 minutes.
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