Yields 2 flammkuchen


  • 250 g Gideon Milling White Bread Wheat Flour
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • 125 ml lukewarm water


  • Onions
  • Chives
  • Smoked bacon
  • Crème fraîche



  1. 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.

  2. 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.

  3. Knead the dough by rolling it backward and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes.

  4. 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.

  5. Divide the dough into two equal balls. You can optionally wrap one in clingfilm and freeze for another day.

  6. Dust a clean surface and the dough with a little flour or semolina and roll it out until thin and oblong.

Baking the flammkuchen

  1. Preheat oven to 250˚C.
  2. Chop the onions, chives, and smoked bacon.
  3. Season the crème fraîche with salt and pepper to taste and spread evenly on a thin, oblong rolled-out base.
  4. Add the onions and bacon.
  5. 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.
  6. Sprinkle with freshly chopped chives and enjoy!

Recipe (adapted) by Jamie Oliver.