From the EFK recipe collection
- Prep
- 20 min
- Cook
- 12 min
- Total
- 45 min
- Yield
- 1 large flatbread, about 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 500°F with a pizza stone or heavy sheet pan preheating inside. Mix the flour, water, olive oil, and salt until a smooth dough forms, then knead 2 to 3 minutes. Cover and rest 15 minutes. Roll the dough very thin into a large rectangle or oval on parchment. Spread the crème fraîche in a thin layer, leaving a narrow border. Scatter the onion and bacon evenly over the top and season with nutmeg and black pepper. Slide the Flammkuchen, parchment and all, onto the hot stone or sheet pan. Bake 10 to 12 minutes, until the crust is crisp and browned at the edges and the bacon is cooked. Finish with chives or parsley, cut into rectangles, and serve hot.
Equipment
Large mixing bowl; rolling pin; parchment paper; pizza stone or heavy sheet pan; pizza peel or rimless baking sheet; chef's knife
Food safety & storage
Bake until the bacon is fully cooked and the crust is crisp. Use care with the preheated stone or sheet pan. Refrigerate leftovers within 2 hours and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗