Classic Flammkuchen recipe which includes making the dough. It is the German/French equivalent of pizza.
- For dough
- Strong white bread flour - 500g
- Salt - 1.5 teaspoons
- olive oil - 4 teaspoons
- water - 220ml
- For toppings
- creme fraiche - 1 pot
- gruyere or cheddar cheese - 100g
- pancetta or katenschinken - 250g
- onion - 1 small
- leek - 1/2
1. Mix the dough ingredients together in a bowl, you may need a little bit less or a bit more water. You are aiming for a ball of smooth dough. Knead together for 5 minutes and then place in a freezer bag and cool in the fridge for 30 minutes.
2. Split the dough into 2. Dust a chopping board with flour and roll the dough out till it is 2 mm thick.
3. Heat the oven to 230 degrees centigrade or even hotter up to 250 degrees if it will go that far.
4. Place on baking paper and put on a baking tray.
5. Spread a thin layer of creme fraiche on the dough, approx 1 to 2 mm thick, 1 pot should be more than enough for the 2 pieces of dough.
6. Sprinkle with katenschinken (or diced pancetta) grated cheese and sliced leeks and onions
7. Bake for 12 to 17 minutes until the base is crispy.
This is a classic Flammkuchen recipe. Flammkuchen is the German/ French equivalent of a pizza, on a thin base with creme fraiche instead of tomato sauce. For the classic flavour combination use katenschinken (pancetta/ cubed bacon), leeks, onions and we add cheese as well.
Flammkuchen comes from the Alsace region which has been battled over between Germany and France for many years. In French the dish is called Tarte Flambee. Since I have been living in Germany it has grown in popularity in the Northern Rhine area and most pubs will have the classic version. It can be served with a variety of toppings. Just like with pizza it is hard to get the base crispy, cook in the hottest temperature your oven will go and on a pizza stone if you have one. We share this between 4. If you are extra hungry you might want 1 each.Add to Favourites