INGREDIENTS
Base
2 c. (250 g.) bread flour
1/3 c. (50 g.) rye flour (or more bread flour)
1/2 tsp. (2 - 3 g.) salt
3/4 c. (175 ml) lukewarm water
1/2 cake (15 g.) fresh yeast OR 1 1/2 tsp. (3 - 4 g.) active dry yeast
1 T. (14 ml) olive oil
Topping
1 c. (8 oz. or 200 g.) Crème fraîche or Schmand
1/4 c. (50 ml) heavy cream (or whipping cream)
Salt, pepper and freshly grated nutmeg to taste
2 - 3 oz. (50 - 75 g.) bacon or pancetta, any kind
1 - 2 c. thinly sliced onions
Snipped chives and black pepper for garnish (optional)
PREPARATION
Place flours and salt in a bowl.
Dissolve fresh yeast or active dry yeast in some of the lukewarm water. Alternatively stir instant yeast directly into the flours.
Add the yeast, water and oil to the center of the flour and stir to combine. Knead by hand or machine for several minutes or until the dough is smooth and springy and clears the sides of the bowl.
Adjust the consistency by adding flour one tablespoon at a time or sprinkling a little bit of water over the dough and kneading again. When kneading by hand, just wet your hands and knead for another minute.
Shape the dough into a ball and spray or coat with a thin layer of olive oil. Place in a bowl and cover with a clean towel. Let it rise in a warm place for about 45 minutes.
Knock the dough down gently and divide into two pieces. Shape both into a ball, coat with oil and let rise for 20 to 30 minutes, covered.
While the dough is rising, preheat your oven to 450°F (230°C). If you have a baking stone, place it in your oven. If you do not have one, place a cookie sheet upside down in the oven to preheat as well.
Prepare the Topping
Mix the crème fraîche or Schmand with the cream to thin, plus salt, pepper and freshly grated nutmeg to taste.
Chop the bacon into small pieces and prepare the onions. These can be red, white, spring onions or a combination.
Assemble and Bake Flammkuchen
Line the back side of a tray with parchment paper.
Sprinkle with a little flour. Flatten or roll out dough balls with a rolling pin and by stretching by hand (as you would pizza dough). Make them as thin as possible without ripping in the middle. Place on the parchment paper.
Apply half of the crème fraîche to each "Kuchen" and spread almost to the edges. Sprinkle evenly with bacon and onions.
Slip the parchment from one tray to the preheated tray (or your bread stone) in the oven. You may have to bake one Flammkuchen at a time because of space.
Bake for 12 - 15 minutes, or until it is golden brown on the edges. If you wish, remove the parchment paper halfway through. It should pull out easily from under the Kuchen.
Remove from oven and sprinkle chopped chives or freshly ground pepper on top, if you wish. Serve warm or cold.
Base
2 c. (250 g.) bread flour
1/3 c. (50 g.) rye flour (or more bread flour)
1/2 tsp. (2 - 3 g.) salt
3/4 c. (175 ml) lukewarm water
1/2 cake (15 g.) fresh yeast OR 1 1/2 tsp. (3 - 4 g.) active dry yeast
1 T. (14 ml) olive oil
Topping
1 c. (8 oz. or 200 g.) Crème fraîche or Schmand
1/4 c. (50 ml) heavy cream (or whipping cream)
Salt, pepper and freshly grated nutmeg to taste
2 - 3 oz. (50 - 75 g.) bacon or pancetta, any kind
1 - 2 c. thinly sliced onions
Snipped chives and black pepper for garnish (optional)
PREPARATION
Place flours and salt in a bowl.
Dissolve fresh yeast or active dry yeast in some of the lukewarm water. Alternatively stir instant yeast directly into the flours.
Add the yeast, water and oil to the center of the flour and stir to combine. Knead by hand or machine for several minutes or until the dough is smooth and springy and clears the sides of the bowl.
Adjust the consistency by adding flour one tablespoon at a time or sprinkling a little bit of water over the dough and kneading again. When kneading by hand, just wet your hands and knead for another minute.
Shape the dough into a ball and spray or coat with a thin layer of olive oil. Place in a bowl and cover with a clean towel. Let it rise in a warm place for about 45 minutes.
Knock the dough down gently and divide into two pieces. Shape both into a ball, coat with oil and let rise for 20 to 30 minutes, covered.
While the dough is rising, preheat your oven to 450°F (230°C). If you have a baking stone, place it in your oven. If you do not have one, place a cookie sheet upside down in the oven to preheat as well.
Prepare the Topping
Mix the crème fraîche or Schmand with the cream to thin, plus salt, pepper and freshly grated nutmeg to taste.
Chop the bacon into small pieces and prepare the onions. These can be red, white, spring onions or a combination.
Assemble and Bake Flammkuchen
Line the back side of a tray with parchment paper.
Sprinkle with a little flour. Flatten or roll out dough balls with a rolling pin and by stretching by hand (as you would pizza dough). Make them as thin as possible without ripping in the middle. Place on the parchment paper.
Apply half of the crème fraîche to each "Kuchen" and spread almost to the edges. Sprinkle evenly with bacon and onions.
Slip the parchment from one tray to the preheated tray (or your bread stone) in the oven. You may have to bake one Flammkuchen at a time because of space.
Bake for 12 - 15 minutes, or until it is golden brown on the edges. If you wish, remove the parchment paper halfway through. It should pull out easily from under the Kuchen.
Remove from oven and sprinkle chopped chives or freshly ground pepper on top, if you wish. Serve warm or cold.