Flammkuchen Recipe
Flammkuchen Recipe
A versatile Flammkuchen recipe with options for both yeast and non-yeast dough.
Ingredients
- 240g wheat flour
- 1 tsp salt
- 170g water
- 1 tbsp olive oil
- Optional: 2g dry yeast (or 6g fresh yeast)
- 200g Schmand (or Creme Fraiche)
- Some pepper
- 1 big onion
- 100g bacon or tofu
Instructions
- Prepare the dough by combining flour, salt, oil, and water. For a pizza dough, add yeast. Knead the dough until it no longer sticks to your hands; add more flour if needed.
- Let the dough rest for about 60 minutes. For yeast dough, refrigerate for at least 20-72 hours or let it rise outside the refrigerator for 3 hours.
- Choose between pan or baking sheet preparation. For the baking sheet, roll out the dough thinly with some flour and transfer it to the sheet. For pan preparation, form 2 to 3 balls, roll them out, and press into the pan. Let the dough stand for at least 30 minutes.
- For the topping, cut the onion into fine strips and the bacon or tofu into small cubes.
- In a bowl, mix schmand (or Creme Fraiche), bacon or tofu cut in cubes, onion strips, salt, and pepper until well combined.
- Spread the topping on the dough and bake in the oven at 200°C for about 20 to 25 minutes.
Comments
You can use your Fediverse (i.e. Mastodon, among many others) account to reply to this post.