German Cuisine
Flammkuchen with Onions, Sour Cream and Bacon
Flammkuchen, or 'fire cake', is a famous traditional dish from the Palatinate and Alsace regions, often celebrated as the German style of pizza. An ultra-thin, yeast-free dough is spread with a velvety sour cream base, then scattered with finely sliced sweet onions and smoky bacon strips that crisp up beautifully in the hot oven.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 20 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 540 kcal
- Protein
- 14 g
- Fat
- 34 g
- Carbs
- 44 g
- Fiber
- 2 g
Step by step
Method
- 01
Sift the flour into a large bowl, add half a teaspoon of salt…
Sift the flour into a large bowl, add half a teaspoon of salt, vegetable oil, and warm water. Knead into a firm, elastic, non-sticky dough.
- 02
Shape the dough into a ball, wrap in plastic wrap, and let it…
Shape the dough into a ball, wrap in plastic wrap, and let it rest at room temperature for 20 minutes to relax the gluten for rolling.
- 03
Peel the onions and slice them into very thin, translucent ha…
Peel the onions and slice them into very thin, translucent half-moons. Slice the smoked bacon strips into small, neat batons.
- 04
In a small bowl, mix the sour cream with the remaining salt a…
In a small bowl, mix the sour cream with the remaining salt and ground black pepper until completely smooth and unified.
- 05
Preheat your oven to its highest setting (230-250°C) and plac…
Preheat your oven to its highest setting (230-250°C) and place an empty baking sheet inside so it becomes thoroughly hot.
- 06
Divide the rested dough into two equal portions
Divide the rested dough into two equal portions. On a sheet of floured parchment paper, roll each piece out into an ultra-thin 1-2 mm rectangle.
- 07
Spread the seasoned sour cream base evenly over the rolled do…
Spread the seasoned sour cream base evenly over the rolled dough, leaving a 1 cm clean border around the edges.
- 08
Scatter the sliced onions and bacon pieces evenly on top in a…
Scatter the sliced onions and bacon pieces evenly on top in a single layer so that everything cooks at the same rate.
- 09
Carefully slide the parchment onto the preheated baking sheet
Carefully slide the parchment onto the preheated baking sheet. Bake for 12-15 minutes until the edges are crispy and browned and the bacon is sizzling.
Dishday
Useful advice
Cooking tip
Preheat your oven and the baking sheet inside to the absolute maximum setting. Placing the dough onto a preheated surface guarantees a crispy crust.
How to serve
Serve immediately out of the oven, sliced into rectangular, rustic portion pieces on a wooden board.
How to store
Best enjoyed fresh and crispy. Any leftovers can be stored in the fridge for 1 day and reheated on a dry, hot skillet to restore crispness.
Note
Authentic versions mix rich sour cream or crème fraîche with German quark cheese to provide a perfectly balanced, slightly tangy base.
