Flammkuchen (Alsatian Crème Fraîche Flatbread)

Quick answer

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

About this dish

This Flammkuchen (Alsatian Crème Fraîche Flatbread) recipe follows the actual preparation, main cooking method, and finish in order.

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. 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. 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.

Ingredients (2 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Step

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

Heat

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

Heat

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

Step

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rolling dough paper-thin ensures a signature crunch for Alsatian flammkuchen.
Finish cue: Bake at 250C for 10 to 12 minutes.
Avoid this: If the heat is weak, the center can turn soggy before the edges crisp, so give the oven enough time to become very hot.