Flammkuchen (Alsatian Crème Fraîche Flatbread)

Name: Flammkuchen (Alsatian Crème Fraîche Flatbread)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: French
Ingredients: flour 180 g; water 90 ml; olive oil 1 tbsp; salt 0.8 tsp; creme fraiche 120 g; onion 120 g; bacon 120 g; black pepper 0.5 tsp

Quick answer

Total time: 32 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Rolled paper-thin from a dough with no yeast, the base ends up far thinner than pizza and is scattered lightly with creme fraiche, onion, and bacon.

This Alsatian flatbread puts tangy creme fraiche where pizza would have tomato sauce and cheese. A very hot oven chars the edges in minutes, and it is cut and eaten while the crust still snaps.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Mix 180 g flour, 90 ml water, 1 tablespoon olive oil, and 0.8 teaspoon salt into a dough.

Knead until it comes together and the surface looks less rough, then rest it for 10 minutes.
2

Preheat the oven fully to 250C.

If the heat is weak, the center can turn soggy before the edges crisp, so give the oven enough time to become very hot.
3

Slice 120 g onion as thinly as possible and cut 120 g bacon into small pieces.

Thick pieces will not cook evenly in the short baking time, so keep the topping light and even.
4

Roll the rested dough paper-thin and place it on a pan or tray.

Check for thicker spots and stretch them gently by hand so the whole base bakes at the same speed.
5

Spread 120 g creme fraiche in a thin, even layer.

Scatter the onion and bacon without piling them up, which helps moisture escape and lets the bacon brown while the onions soften.
6

Bake at 250C for 10 to 12 minutes.

Remove it when the edges are crisp and lightly charred and the cream looks reduced, then finish with 0.5 teaspoon black pepper.