This recipe comes from the Alsatian region. The dough is made without yeast. This dish is also known as German or Sourcream Pizza and is an easy quick treat for any occasion
Whisk the water, olive oil, salt and flour together in the bowl with a hand or stand mixer fitted with a dough hook or paddle attachment.
2 tablespoon olive oil, 125 ml water, 1 pinch salt, 250 g flour
Turn the dough out onto a lightly floured surface.
With a rolling pin, stretch the dough to a thin, around 3 mm thickness. Place the dough on a sheet of baking parchment.
Slice the onions very finely. Place them in a bowl and cover with a little water. Steam them in the microwave for around 1 minute at 600 Watt. This will prevent the onions from burning too quickly.
Traditional Flammkuchen Topping (Elsässer)
In a bowl mix the crème fraiche and sour cream with a spoon until combined. Season with salt and pepper. Set aside.
50 gr creme fraiche, 50 gr sour cream, black pepper, salt
Spread the crème fraiche-sour cream mixture on the base with the back of the spoon. Leave around 0.5 cm space for the edge.
Spread the onions and bacon on top.
2 onions, 100 gr bacon
Place in the flammkuchen in the oven and bake for 10-15 minutes. Every oven is different so keep an eye on it so it does not crisp too much. There is no definite sign when the flammkuchen is ready. When the edges turn crisp and golden brown, remove the bread from the oven and check if the middle is done a well.
To serve sprinkle with some chives. Serve warm.
2 tablespoon chives
Vegetarian Variation
Blanche the spinach in hot water, then squeeze out excess liquid. Chop the cherry tomatoes in half, slice the onion and garlic. Cube the feta cheese.
100 g spinach, 100 g cherry tomatoes, 50 g onion, 1 garlic clove, 100 g feta cheese
In a bowl mix the crème fraiche and sour cream with a spoon until combined. Season with salt and pepper.
50 gr creme fraiche, 50 gr sour cream, salt, black pepper
Spread the crème fraiche-sour cream mixture on the base with the back of the spoon. Leave around 0.5 cm of space for the edge. Then add the spinach, cherry tomatoes, onion, garlic and feta on top. Bake until the edges crisp up.
Smoked Salmon Variation
In a bowl mix the crème fraiche and sour cream with a spoon until combined. Season with salt and pepper.
50 gr creme fraiche, 50 gr sour cream
Spread the crème fraiche-sour cream mixture on the base with the back of the spoon. Leave around 0.5 cm of space for the edge. Then bake in the hot oven for 10-15 minutes.
Place the smoked salmon flakes over the hot flammkuchen and sprinkle with the spring onion rings or rocket leaves.