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 caraway

Instructions

1. 1.

   Mix flour and yeast. Add salt, olive 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 turkey bacon finely, fry crisp in a pan without added fat, then drain on paper towels. Peel the onions, slice into rings and sauté in the same pan until translucent, then cool. Whisk together crème fraîche and quark, seasoning with salt, pepper, nutmeg and caraway to taste.

3. 3.

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