Potato-Fig Flammkuchen

Ingredients

• 0.5 cube Yeast
• 0.5 tsp raw cane sugar
• 400 g spelt flour type 1050
• 1 tbsp spelt flour type 1050 (for dusting)
• Salt
• 2 tbsp olive oil
• 350 g waxy potatoes
• 6 fresh figs
• 1 Red Onion
• 4 sprigs Rosemary
• 0.5 Organic lemon
• 250 g crème fraîche
• Pepper
• 2 tbsp liquid honey

Instructions

1. 1.

   Dissolve yeast and sugar in 180 ml lukewarm water. In a bowl combine 400 g flour with a pinch of salt, add the yeast mixture and olive oil, knead into a smooth dough; add more flour or water if needed. Shape into a ball, cover and let rise for 1 hour in a warm place.

2. 2.

   Meanwhile wash potatoes thoroughly and boil in salted water for about 20 minutes. Drain, let them dry and steam off excess moisture.

3. 3.

   Clean and slice figs thinly. Peel the onion and cut into fine strips. Wash rosemary, pat dry, pluck leaves. Zest the lemon, grate the peel, then juice it. Mix crème fraîche with lemon zest and juice, season with salt and pepper.

4. 4.

   Divide dough into four parts and roll each into a thin flatbread about 25 x 35 cm. Place on parchment paper, spread crème fraîche over each. Slice potatoes thinly; arrange them with figs, onion strips, and rosemary leaves on the dough.

5. 5.

   Place the first two flatbreads on a baking tray and bake in a preheated oven at 200°C (180°C fan) for about 15 minutes until golden brown. Bake the remaining two similarly. Cut the finished Potato‑Fig Flammkuchen into pieces and drizzle with honey.