Scatter the cooked onion and bacon over the dough and knead in a few times. Halve the dough. Roll out one piece to a 20cm x 25cm rectangle, and lift onto a lightly oiled baking sheet. Use a floured knife to make one large diagonal cut almost through to the corners. Make 3 smaller diagonal cuts on either side to make a leaf shape. Open the cuts out with your fingers, and repeat with the rest of the dough to make a second loaf.