Flammkuchen

Ingredients

• 375 g spelt flour type 1050
• 1 packet dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• 225 ml lukewarm water
• 100 g turkey bacon
• 3 onions
• 250 g crème fraîche
• 100 g quark (20% fat)
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• ground cumin

Instructions

1. 1.

   Mix flour and yeast. Add salt, oil and 225 ml lukewarm water and knead into a smooth dough. Cover the dough and let it rise in a warm place until doubled in volume.

2. 2.

   Dice the bacon finely, fry it crisp in a pan without added fat, then drain on paper towels. Peel the onions, slice them into rings and sauté them in the same pan until translucent, then cool. Whisk together crème fraîche and quark, seasoning with salt, pepper, nutmeg and cumin.

3. 3.

   Knead the risen dough again, divide it in half and roll each portion into an oval disc about 5 mm thick. Place on parchment-lined baking trays, spread the cream mixture over each, and top with onions and bacon. Bake the Flammkuchen in a preheated oven at 240 °C (220 °C fan‑forced; gas stove level 4) for about 15 minutes until golden brown.