Flammkuchen Recipe
The classic Alsatian flatbread with sour cream, onions & speck
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Topping
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Mix well to incorporate the dry ingredients.
- 2
Add Wet Ingredients
Make a well in the center of the flour mixture and pour in the water and olive oil. Stir until a dough forms.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes until doubled in size.
Topping Preparation
- 5
Prepare the Toppings
While the dough is rising, slice the onion thinly and dice the speck (or pancetta). Set aside.
- 6
Mix the Sour Cream
In a small bowl, combine the sour cream with a pinch of black pepper and mix well.
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
- 8
Roll Out the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to a thin rectangle or circle, about 1/8 inch thick.
- 9
Add Toppings
Transfer the rolled-out dough to a baking sheet or a pizza peel (if using a pizza stone). Spread the sour cream mixture evenly over the dough. Distribute the sliced onions and diced speck evenly on top.
- 10
Bake
Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown and crispy.
- 11
Garnish and Serve
Remove from the oven, sprinkle with chopped parsley, and let it cool slightly before slicing. Serve warm.
