A classic bacon-onion Flammkuchen is a great snack for a party, a lovely dinner or lunch. This crispy crust (you can hear every bite you take) topped with crème fraîche, sweet onions and salty bacon is just a perfect combination. It is so tasty, you will crave for more every time you’ll have a bite.
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For the ones that have never heard of Flammkuchen before; Flammkuchen origins from the French-German border. It is still being discussed who invented it first. However, on the French side in the Alsace region, they call it “tarte flambée” and in the German region Saarland it is called “Flammkuchen”. Translated in English it would mean “a pie baked in flames”.
Moreimportantly, let’s talk about how the Flammkuchen was invented andhow amazing it is. Back in the time, when the bakers needed to knowthe oven’s temperature, they used a thinly rolled out piece of dough.They put it in the oven and when it almost got blisters, they new thetemperature was perfect for baking.
Moreover,one day they got bored eating plain bread and they put some crèmefraîcheon it. As a result, we have the Flammkuchen today. The classicbacon-onion Flammkuchen had and still has simple ingredients, whichsatisfy your hunger and give you energy for your work.
What else I like about Flammkuchen? It is almost like pizza yet thinner and crispier. In fact, you can compare it to the crispiness of a cracker. Also, you can create sweet and savoury variations. Even though there are plenty of square- or oval-shaped delicious versions, the classic bacon-onion Flammkuchen stays one of the best.
Moreover, I used some sourdough starter in order to get a lovely savoury dough flavour. I told everything about how to make sourdough starter a couple of weeks ago in a sourdough bread recipe. Check it out, because it’s quite fascinating.
How to make Flammkuchen at home?
Making Flammkuchen at home is quite easy. In other words, all you need is an oven that works and to follow these simple tips. Always use a preheated oven and a preheated baking sheet or pizza stone when baking Flammkuchen. Yes, it is like baking pizza. Most importantly, the dough has to be only 1-2 mm thick and the temperature needs to be high. As a result, you’ll get a wonderful crispy crust.
Also, it is important that the toppings are thinly sliced or cut in small pieces, in order to get baked in a short time. It only takes 15 minutes to bake a Flammkuchen. On the other hand, you can prepare your toppings in advance as well.
Additionally, I suggest being generous with spreading the crème fraîche. While baking, part of it melts. Consequently, where the crème fraîche layer is very thin, you’ll get “naked” spots.
Finally,one of the reasons, why I like the Flammkuchen is, you can or bettersaid you have to eat it with your hands. Not only it’s delicious butit’s also fun food. I love it!
Ingredients for one classic bacon-onion Flammkuchen (about 40×30 cm):
- 210 g whole grain flour (I used whole spelt flour)
- 1 Tbsp sourdough starter (optional)
- 2-3 Tbsp olive oil
- 100 ml of water
- 2-3 pinches of salt
- 200 g crème fraîche or sour cream
- 2 small red onions (thinly sliced)
- 125 g bacon cubes or pancetta
Ina larger bowl, mix the flour, sourdough starter, olive oil, water andsalt. Once everything is well combined and no more dry flour isvisible, shape it into a ball or a flat disc. Then, wrap it intocling film and place it in the fridge for at least 30 minutes.
Meanwhile, you can slice the onions into 1-2 mm thick slices and find your large baking sheet or pizza stone.
Furthermore, after the dough is rested, you can preheat the oven to 250º C while also leaving the baking sheet in it. Then, on parchment paper, roll the dough out, 1-2 mm thick, in the shape you prefer. Spread the crème fraîche over it (leaving out 1 cm on the edges), lay the onion slices on top and finally, sprinkle with bacon cubes.
Then, carefully take the baking sheet out of the oven, slide the Flammkuchen on it and put it to bake for 15 minutes or until crispy. At this point reduce the temperature to 200º C. Before the blisters appear on the crust and when the bacon and onion are caramelized, take the classic bacon-onion Flammkuchen out of the oven.
Finally, it is done. Now, you can eat. I like to serve it on a cutting board. Cut the classic bacon-onion Flammkuchen into 6 or 9 pieces and everyone can take a still steaming hot piece and eat it over a napkin. As said, this is a perfect snack for a party or on a movie night, a delicious lunch or dinner, too.
Enjoy!
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