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About the Recipe
Flammkuchen is a type of flatbread popular in the Alsace region on the French/German border. I discovered this recipe while on a weekend break in Cambridge, at a charming restaurant called "Amelie" https://www.amelierestaurants.co.uk/
Flammkuchen is as customisable as pizza, so don't feel limited to the ingredients listed here - pancetta or even chorizo works as a topping instead of bacon, or switch everything up with goats cheese, mozzarella and tomato, sliced mushrooms, whatever you fancy!
Drop us a comment if you bake this, and don't forget to check out the episode on RSS or Spotify. Happy Baking!
Ingredients
For the dough:
 250 g plain (all-purpose) flour
 1/2 tsp salt
 230g lukewarm water
 2 tbsp olive oil
For the topping:
 200g creme fraiche
 1/4 tsp fresh grated nutmeg
 1/4 lb (around 4 slices) bacon, diced
 2 onions, halved and thinly sliced - red onions give a sweeter taste
 Ground black pepper
Preparation
Preheat your oven to 260°C, or as high as it'll go.
In a large bowl, mix together flour, salt and oil, and water - adding slowly to make sure you don't make a glue! Mix until it starts to form a dough, then turn out onto a lightly floured surface.
Knead the dough for 5 - 10 minutes until it is soft and smooth, then place back in the bowl and cover with a tea-towel. Leave to rest while you make the toppings.
Mix together crème fraîche with nutmeg and black pepper, and set aside.
In a large frying pan, sauté bacon over a medium heat, until it is cooked and halfway crispy - this should take about 4 minutes. Remove the bacon (keeping the grease for your onions) onto a paper towel-lined plate and set aside.
Sauté onion in the hot bacon grease, stirring occasionally until caramelised - around 10 minutes. Remove the pan from the heat.
Roll out and stretch the dough into a rectangle - roughly 11 x 16 inch, or 28cm x 40cm. Place the dough onto a large baking sheet that has been generously dusted with cornmeal to prevent sticking.
Spread the crème fraîche mix over the crust with the back of a spoon, leaving about 1cm border around the edges. Scatter over the caramelised onion and crispy bacon bits.
Slide into the oven and bake for 15 - 20 minutes, until the pizza is crisp and the edges are starting to darken.
Remove from the oven, cut and serve immediately - both times I've made this I ended up eating it straight from the cutting board!