Flammkuchen Recipe
The classic Alsatian flatbread with sour cream, onions & speck
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Ingredients
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Dough
Topping
Method
Dough Preparation
Mix the Dough
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Mix well to incorporate the dry ingredients.
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.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
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
Prepare the Toppings
While the dough is rising, slice the onion thinly and dice the speck (or pancetta). Set aside.
Mix the Sour Cream
In a small bowl, combine the sour cream with a pinch of black pepper and mix well.
Assembly and Baking
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.
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.
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.
Bake
Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown and crispy.
Garnish and Serve
Remove from the oven, sprinkle with chopped parsley, and let it cool slightly before slicing. Serve warm.