Yields 2 flammkuchen
- 250 g Gideon Milling White Bread Wheat Flour
- 1 tsp fine sea salt
- 2 tbsp olive oil
- 125 ml lukewarm water
- Smoked bacon
- Crème fraîche
For the dough, pile the flour, sea salt, and olive oil onto a clean surface and make a well in the centre. Pour the lukewarm water into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix it into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes.
Place the dough in a lightly greased bowl, cover with clingfilm and leave to rest for 15 minutes – this will make them easier to roll it thinly.
Divide the dough into two equal balls. You can optionally wrap one in clingfilm and freeze for another day.
Dust a clean surface and the dough with a little flour or semolina and roll it out until thin and oblong.
Baking the flammkuchen
- Preheat oven to 250˚C.
- Chop the onions, chives, and smoked bacon.
- Season the crème fraîche with salt and pepper to taste and spread evenly on a thin, oblong rolled-out base.
- Add the onions and bacon.
- Bake 4 – 5 minutes in a pre-heated oven. We baked our flammkuchen in a DIY wood-fire pizza oven for 3–5 minutes reaching a temperature of 180˚C.
- Sprinkle with freshly chopped chives and enjoy!
Recipe (adapted) by Jamie Oliver.