Recipe for Authentic German Flammkuchen

A crispy, thin-crust flatbread topped with creamy fromage blanc, smoky bacon, and onions.

Ingredients

Dough

• 250g all-purpose flour
• 125ml water
• 30ml vegetable oil
• 2g salt

Topping

• 200g fromage blanc or sour cream
• 100g smoked bacon strips
• 1 large onion, thinly sliced
• 2g black pepper
• 1g nutmeg

Preparation

Preparation

1. Mix 250g flour, 125ml water, 30ml oil, and 2g salt until a smooth dough forms
2. Let the dough rest for 20 minutes then roll it out on parchment paper until paper-thin
3. Spread 200g fromage blanc evenly over the surface, leaving a small border at the edges

Baking

1. Scatter the thinly sliced onions and bacon strips across the cream layer
2. Season with black pepper and a pinch of nutmeg for depth of flavor
3. Bake in a preheated oven at 250 Celsius for 10 to 12 minutes until the edges are dark gold and crispy

Tips

• Use a pizza stone if available to ensure the bottom of the thin crust becomes exceptionally crunchy
• Slice the onions as thinly as possible so they soften and sweeten quickly in the high heat
• Do not add extra salt to the topping as the smoked bacon usually provides enough salinity