Flammkuchen

Dough

• plain flour300 g
• water150 ml
• olive oil2 tbsp
• salt1 tsp

Topping

• crème fraîche250 g
• smoked bacon200 g
• onions2
• nutmeg1 pinch
• black pepper
• salt

Dough

1. 01

   Heat the oven to its maximum with a baking stone or an upturned heavy tray inside, so it is fully hot by the time you bake. Mix the flour, the lukewarm water, the olive oil and the salt into a smooth dough and knead for 5 minutes. There is no yeast, so there is no proving.

2. 02

   Rest for 20 minutes, then divide in two and roll each out as thin as you physically can, into rough rectangles.

Topping and baking

3. 03

   Lay each sheet of dough on a piece of baking paper. Season the crème fraîche with salt, freshly ground black pepper and freshly grated nutmeg and spread it thinly over the dough right to the edges.

4. 04

   Slice the onions very thinly and cut the bacon into thin strips, then scatter both over the crème fraîche raw. Both cook in the 10 minutes it takes.

5. 05

   Slide one flammkuchen, on its paper, onto the hot stone and bake for 10 to 12 minutes, until the edges are blistered and dark in places and the base is crisp.

6. 06

   Cut into squares and eat at once, standing up, before the next one goes in.