Flammekueche (Bacon and Onion Flatbread)

• ¼ cup all-purpose flour
• ¼ cup moderately hot water, about 110 °F (45 °C)
• 1 tbsp sugar
• 1 package yeast
• 2 cups all-purpose flour
• 1 tsp salt
• ¼ cup beer (home brew)
• 6 tbsp (¼ cup + 2 tbsp) milk
• 2 tbsp oil
• 1 medium (3 oz / 85 g) onion, finely chopped
• 1 cup crème fraîche, commercial or home made (see note)
• ½ tsp salt
• ¼ tsp pepper
• 4 pinches nutmeg
• 3 ounces bacon, cut into matchsticks

Ingredients for 10 servings (960 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.

2. 2

   When the starter is light and bubbly, mix the beer and milk into the mixture.

3. 3

   Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.

   Food processor
4. 4

   Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.

5. 5

   Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.

6. 6

   While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.

   Stovetop
7. 7

   Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion.

8. 8

   Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.

   Stovetop
9. 9

   Preheat the oven to 450 °F (220 °C) or as hot as it will go. If using a pizza stone, preheat the oven for at least 30 minutes.

   Oven
10. 10

    Lightly oil a 14 x 16 inch (35 x 40 cm) baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. If using a pizza stone you may roll the dough onto a sheet of parchment paper.

    Oven
11. 11

    Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.

12. 12

    Bake for 4 to 20 minutes depending on oven temperature. The tart should is lightly browned and bubbling. Burned/blackened edges are traditional. Serve very hot.

    Oven