Let’s face it, all cultures have a variety of bread with stuff.

We love making Flammkuchen. It’s easy and delicious and - most importantly - my daughter loves it.

Ingredients:

for the dough:

• 250 g flour
• 120 g very warm water
• 2 tablespoons olive oil
• 50 g butter
• 1/2 teaspoon fine sea salt

for the topping:

• 150 g creme fraiche
• 200 g thick-cut bacon
• 1 small/medium onion
• 100 g gruyère cheese (optional)
• chives to garnish

Directions:

Start with preheating the oven to its highest setting (about 500°F/250°C).

Make the dough:

In a medium/large mixing bowl stir the flour with salt. Add the olive oil, butter and very warm water (from the tap). Stir with a wooden spoon until roughly combined. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Wrap the dough in plastic foil and set it aside to rest for 20-30 minutes (on the counter).

Assemble the tart:

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.

Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.

Spread the creme fraiche over the dough leaving some border. Top with bacon and onion slices (if they released some water, squeeze it out). Add the gruyère cheese on top (optional).

Bake the Flammkuchen for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven.

Original source: https://www.everyday-delicious.com/flammkuchen/

Flammkuchen

I don’t know German, but I hope this pizza was worth a burned kitchen.

We love making Flammkuchen. It’s easy and delicious and - most importantly - my daughter loves it.

Ingredients:

for the dough:

• 250 g flour
• 120 g very warm water
• 2 tablespoons olive oil
• 50 g butter
• 1/2 teaspoon fine sea salt

for the topping:

• 150 g creme fraiche
• 200 g thick-cut bacon
• 1 small/medium onion
• 100 g gruyère cheese (optional)
• chives to garnish

Directions:

Start with preheating the oven to its highest setting (about 500°F/250°C).

Make the dough:

In a medium/large mixing bowl stir the flour with salt. Add the olive oil, butter and very warm water (from the tap). Stir with a wooden spoon until roughly combined. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Wrap the dough in plastic foil and set it aside to rest for 20-30 minutes (on the counter).

Assemble the tart:

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.

Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.

Spread the creme fraiche over the dough leaving some border. Top with bacon and onion slices (if they released some water, squeeze it out). Add the gruyère cheese on top (optional).

Bake the Flammkuchen for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven.

Original source: https://www.everyday-delicious.com/flammkuchen/

We love making Flammkuchen. It’s easy and delicious and - most importantly - my daughter loves it.

Ingredients:

for the dough:

• 250 g flour
• 120 g very warm water
• 2 tablespoons olive oil
• 50 g butter
• 1/2 teaspoon fine sea salt

for the topping:

• 150 g creme fraiche
• 200 g thick-cut bacon
• 1 small/medium onion
• 100 g gruyère cheese (optional)
• chives to garnish

Directions:

Start with preheating the oven to its highest setting (about 500°F/250°C).

Make the dough:

In a medium/large mixing bowl stir the flour with salt. Add the olive oil, butter and very warm water (from the tap). Stir with a wooden spoon until roughly combined. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Wrap the dough in plastic foil and set it aside to rest for 20-30 minutes (on the counter).

Assemble the tart:

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.

Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.

Spread the creme fraiche over the dough leaving some border. Top with bacon and onion slices (if they released some water, squeeze it out). Add the gruyère cheese on top (optional).

Bake the Flammkuchen for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven.

Original source: https://www.everyday-delicious.com/flammkuchen/

ok you motivated me, we made some for lunch!

ok you motivated me, we made some for lunch!

Especially if you use “bread” loosely

This should be made with (smoked) lard, not bacon…

Toasty

This is awesome! Your Flammkuchen looks great. I hope it tasted as good as it looks.

Everybody has their own preference.

yeah it was maybe 90 seconds too long in the oven but still great

This was the actual ingredient in the traditional recipe, but you can indeed use the inferior american ingredient if you want.

Pizza oven? 90 seconds here or there in a regular oven doesn’t usually matter this much But a pizza oven, ay ay 🤌

Traditional kitchen oven on max temperature (250°C - 500°F) with the grill function on, it went pretty quickly:-)

the original plan was to use the Ooni oven outside but it was a rainy day

Küche = kitchen Kuchen = cake

So Flammkuchen is more like “flame cake” and has in this sense more likeliness to something resembling a pancake from the oven.

Everybody has their own preference.

I am a bacon enjoyer and ate many flammekuchen (I go to Alsace often) and I can assure you, it’s better with lard.

very good recipe from my place of origin ️

you can also make a sweet variant with heavy cream, thin slices of apple, brown sugar, and cinnamon powder, optionally flambéed with Calvados (apple brandy).