Flammkuchen

Ingredients

• 300 gbread flour
• 150 mlwater
• 2 tbspoil
• 200 gcrème fraîche
• 150 gsmoked bacon lardons
• 2onions — thinly sliced
• 1 tspfresh yeast
• to tastefine sea salt

Method

1. Begin by preparing the dough for the Flammkuchen. In a large mixing bowl, combine 300 g of bread flour with 1 tsp of fresh yeast and a pinch of fine sea salt. Gradually add 150 ml of water and 2 tbsp of oil, mixing until a rough dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest in a warm place until it doubles in size.
2. While the dough is rising, prepare the toppings. Slice 2 onions thinly, aiming for even slices to ensure they cook uniformly. In a frying pan over medium heat, cook 150 g of smoked bacon lardons until they are golden and slightly crispy, about 5 minutes. Remove the bacon with a slotted spoon and let it drain on paper towels, leaving the rendered fat in the pan.
3. In the same pan with the bacon fat, add the sliced onions and cook over medium heat. Stir occasionally until the onions become soft and translucent, about 10 minutes. This step builds flavor by allowing the onions to absorb the bacon fat, enhancing their sweetness and depth.
4. Once the dough has risen, preheat your oven to its highest setting, typically around 250°C (482°F). Roll out the dough on a floured surface to a very thin rectangle or circle, about 2-3 mm thick. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
5. Spread 200 g of crème fraîche evenly over the surface of the dough, leaving a small border around the edges. Distribute the cooked onions and bacon lardons evenly on top of the crème fraîche. This layering ensures each bite has a balance of creamy, savory, and sweet flavors.
6. Place the Flammkuchen in the preheated oven and bake until the edges are golden brown and crispy, and the toppings are bubbling, about 10-12 minutes. The high heat is crucial for achieving the traditional thin, crisp crust that characterizes Flammkuchen.
7. Once baked, remove the Flammkuchen from the oven and let it cool slightly on a wire rack. Finish with a sprinkle of fine sea salt to taste, enhancing the flavors of the toppings. Serve immediately, slicing into portions and enjoying with bread or Brezeln, as is customary in Baden and the Rhine.