Classic Flammkuchen with crème fraîche and bacon

Crispy base, creamy crème fraîche, thinly sliced onions and crunchy bacon. This Flammkuchen gets on the table in no time and is a hit every time.

📝 Ingredients

• 250 g flour (plus extra for dusting)
• 7 g dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 150 ml lukewarm water
• 200 g crème fraîche
• 1 large onion
• 150 g smoked bacon, in strips
• Pinch of nutmeg
• Black pepper and salt to taste
• Handful of fresh chives (optional)

👨‍🍳 Instructions

1. 1Preheat the oven to 230°C (convection 210°C). Place the baking sheet in the oven now so it gets thoroughly hot.In a large bowl, mix the flour, yeast, olive oil, salt and lukewarm water into a smooth dough. Knead for about 5 minutes then let it rest, covered, for 30 minutes in a warm spot.Cut the onion into thin half rings and slice the bacon into small strips. Mix the crème fraîche with a pinch of nutmeg, pepper and salt.Divide the dough into two equal parts. On a lightly floured surface, roll each part out as thin as possible into a rectangle or round about 3 mm thick.Place the dough carefully on a sheet of parchment paper. Spread the crème fraîche thinly over the dough, leaving about a 1 cm border. Distribute the onion rings and bacon evenly on top.Slide the Flammkuchen on the parchment onto the hot baking sheet and bake for 10 to 12 minutes until golden brown and crispy.Remove the Flammkuchen from the oven, optionally sprinkle with fresh chives and serve immediately. Cut into pieces and eat warm.