Classic Flammkuchen with Onions & Bacon
Ingredients (for 2 flatbreads)
- 250 g wheat flour (type 405 or 550)
- 3 tbsp olive oil
- 125 ml water (lukewarm)
- ½ tsp salt
- For the topping:
- 200 g sour cream
-
1–2 tsp "Rumshine Reggae" by Rock'n'Rubs - 150 g diced bacon (mildly smoked)
- 1–2 medium onions (thinly sliced into rings)
- 1–2 spring onions
Preparation
Step-by-step instructions
- 1
Prepare the dough
Place the flour, salt, olive oil, and water in a bowl and knead for 5–8 minutes until you have a smooth, elastic dough. Cover and let rest for 30 minutes.
- 2
Preheat the oven
Preheat to 250°C top/bottom heat or 230°C fan. Heat the baking stone or baking tray in the oven as it preheats.
- 3
Prepare the topping
Stir the sour cream with "Rumshine Reggae" until smooth. Slice the onions into thin rings. (Set aside the bacon cubes.)
- 4
Roll out the dough
Divide the dough in half and roll it out very thinly (oval or rectangular) on a floured surface. Place on parchment paper.
- 5
Top with
Spread the dough with the sour cream mixture. Evenly distribute the onion rings and bacon cubes.
- 6
Baking
Transfer the Flammkuchen onto the hot stone or baking sheet and bake for 8–12 minutes, until the edges are crispy and lightly browned.
- 7
Serve
Top with freshly ground pepper or chives if desired – enjoy hot right away.
TIP:
For extra crunch, roll the dough out paper-thin and preheat the oven or pizza stone thoroughly. Veggie version: Skip the bacon and top with spring onions or mushrooms.