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EFK Flammkuchen

Ingredients

2 cups (240 g) all-purpose flour

3/4 cup warm water

2 tablespoons extra-virgin olive oil

1/2 teaspoon fine salt

3/4 cup crème fraîche or full-fat sour cream

1 large yellow onion, sliced paper-thin

5 ounces bacon or lardons, cut into small strips

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

2 tablespoons chopped chives or parsley for finishing

Directions

Heat the oven to 500°F with a pizza stone or heavy sheet pan preheating inside. Mix the flour, water, olive oil, and salt until a smooth dough forms, then knead 2 to 3 minutes. Cover and rest 15 minutes. Roll the dough very thin into a large rectangle or oval on parchment. Spread the crème fraîche in a thin layer, leaving a narrow border. Scatter the onion and bacon evenly over the top and season with nutmeg and black pepper. Slide the Flammkuchen, parchment and all, onto the hot stone or sheet pan. Bake 10 to 12 minutes, until the crust is crisp and browned at the edges and the bacon is cooked. Finish with chives or parsley, cut into rectangles, and serve hot.

Heat the oven to 500°F with a pizza stone or heavy sheet pan preheating inside. Mix the flour, water, olive oil, and salt until a smooth dough forms, then knead 2 to 3 minutes. Cover and rest 15 minutes. Roll the dough very thin into a large rectangle or oval on parchment. Spread the crème fraîche in a thin layer, leaving a narrow border. Scatter the onion and bacon evenly over the top and season with nutmeg and black pepper. Slide the Flammkuchen, parchment and all, onto the hot stone or sheet pan. Bake 10 to 12 minutes, until the crust is crisp and browned at the edges and the bacon is cooked. Finish with chives or parsley, cut into rectangles, and serve hot.
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