Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Bake at 400°F for 15–18 minutes, until the 12 slice bacon thin-cut, halved crosswise is golden and starting to crisp. If the 12 slice bacon thin-cut, halved crosswise isn't as crispy as you'd like after 18 minutes, switch the Oven to broil and broil for 1–2 minutes, watching closely so they don't burn.

Remove from the Oven and let rest for 2–3 minutes (the 24 whole Medjool dates pitted will be very hot inside). Arrange on a serving platter, drizzle with 2 tbsp honey for drizzling, sprinkle with fresh 1 tsp fresh rosemary finely chopped and a pinch of 1 pinch flaky sea salt for finishing if using, and serve warm.