Flammkuchen

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 250°C, ideally with a baking tray or pizza stone inside so it gets very hot. A fully heated surface helps the thin base crisp before the topping overcooks.

2. 2

   Make the dough: in a bowl, mix the plain flour and fine salt. Add the water and neutral oil, then stir and knead for 2-3 minutes until a smooth, supple dough forms. It should be firm rather than sticky; if needed, dust with a tiny bit more flour. Cover and let it rest while you prepare the topping.

   125 g plain flour1/4 tsp fine salt65 ml water1 tbsp neutral oil
3. 3

   Prepare the topping: thinly slice the onion as finely as possible so it softens quickly in the oven. In a small bowl, stir the crème fraîche with the freshly ground black pepper and a pinch of fine salt until spreadable.

   1 medium (120 g), very thinly sliced onion100 g crème fraîche1/2 tsp freshly ground black pepper1 pinch fine salt
4. 4

   Roll out the dough on a lightly floured sheet of baking paper into a very thin oval or rectangle, about 2-3 mm thick. Thin dough is essential for authentic Flammkuchen; if it springs back, wait 2 minutes and roll again.

5. 5

   Spread the seasoned crème fraîche thinly over the dough, leaving a narrow border. Scatter the sliced onion evenly over the top, then distribute the smoked bacon lardons so every bite gets some bacon.

   100 g crème fraîche1 medium (120 g), very thinly sliced onion75 g smoked bacon lardons
6. 6

   Transfer the Flammkuchen on its baking paper onto the hot tray or stone. Bake for 10-12 minutes until the edges are deeply golden, the base is crisp, the onion is lightly softened and browned at the tips, and the bacon is cooked through.

7. 7

   Remove from the oven, let it stand for 1 minute so the topping settles slightly, then slice and serve immediately while the base is crispest.

Origin & History

Flammkuchen originated in the Alsace region, an area with deep cultural ties to both Germany and France. It was traditionally baked in wood-fired bread ovens to test whether the oven was hot enough before the main bread baking began. The classic topping of cream, onion, and bacon remains the best-known version.