Alsatian Flammkuchen ('Elsäßer Flammkuchen')
Alsatian Flammkuchen ('Elsäßer Flammkuchen')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- For the dough:
- 4.2 oz (120 g) bread flour
- 1/4 tsp salt
- 2 tbsp extra-virgin olive oil
- 2.1 oz (60 g) water
- For the topping:
- 7 oz (200 g) schmand or crème fraîche
- freshly grated nutmeg, to taste
- black pepper, to taste
- salt, to taste
- 1 small onion, sliced super thin, about 1/2 cup
- 1/2 cup small bacon cubes
- 1 tbsp fresh thyme leaves
Instructions
- 1
Prepare the dough:
- 2
In a mixing bowl, combine the flour, salt, and olive oil. Stir in the water bit by bit. Once all the water is incorporated, knead the dough using the palm of your hands for about 5 minutes until smooth. Cover the dough with plastic wrap and let it rest in the fridge for at least 15 minutes.
- 3
Preheat your oven to 480 °F (250 °C).
- 4
Prepare the toppings:
- 5
Put the schmand or crème fraîche in a small mixing bowl and add nutmeg, black pepper, and salt depending on your taste preference. Mix well and set aside.
- 6
Roll out the dough:
- 7
Divide the dough into two pieces for 2 small flammkuchen or leave it as is for 1 large flammkuchen. It's best to roll out the dough on a baking tray lined with parchment paper so that you can easily transfer the assembled flammkuchen into the oven. Roll the dough out as thinly as possible. It should literally be just a little thicker than paper. The traditional shape would be a rectangle with curved edges but you can roll it out into any shape of your preference.
- 8
Assemble and bake your Flammkuchen:
- 9
Spread the spiced schmand or crème fraîche very generously all over your flammkuchen. Then top with the sliced onions and bacon cubes. Sprinkle the thyme leaves on top and bake the flammkuchen in the middle tray of the oven for 10-12 minutes until the crust is super crispy and the top lightly charred.