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Alsatian flatbread with crème fraîche known as Flammkuchen


A traditional Alsatian flatbread with smoked bacon, onions, and créme fraîche paired with a Riesling from Alsace.
Course Appetizer
Cuisine French
Keyword Flammkuchen
Author Jane, adapted from "My Berlin Kitchen," Luisa Weiss


  • 3 cups unbleached all-purpose flour
  • 1 teaspoon yeast
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 cup filtered or spring water, lukewarm
  • 14 tablespoons crème fraîche
  • 1 large red onion, very thinly sliced
  • 8 oz. lean smoked bacon, cut into 1/4-inch strips
  • freshly ground black pepper


  • Pour the warm water and yeast into a small bowl, stir to combine. Let it rest for about 5 minutes.
  • Brush a large bowl with olive oil. Set aside.
  • In the bowl of a food processor, add the flour and salt. Pulse a few time to combine. Add the water and yeast mixture and 2 tablespoons of olive oil through the feed tube. Process until the dough comes together. Transfer to a lightly floured surface and knead until the dough is smooth. Transfer to the prepared bowl. Cover the bowl with a clean dish towel and set aside for about an hour or until dough is doubled in volume.
  • If you have a pizza stone, place it on the lowest rack in the oven.
    About 30 minutes before baking, preheat the oven to the highest setting (mine is 500 F). Divide the dough in half and set aside one piece and cover with the dish towel.
  • On a silicone pastry mat or a lightly floured surface, roll out the dough very, very thin, resting to allow the dough to relax and turning the dough as you go.
  • Line a baking sheet with parchment paper. Transfer the dough to the baking sheet.
  • Spread the dough with half of the crème fraîche, leaving a 1/4-inch border. Evenly distribute the onion slices and bacon strips over the Flammkuchen.
  • Place the baking sheet on the oven rack or pizza stone if using. Bake for about 10 minutes or until it is crisp and starting to turn golden-brown. (If using the pizza stone, after the first 5 minutes of baking, slide the Flammkuchen with parchment paper still underneath on to the stone and continue to bake until crisp and golden-brown.)
  • Remove the baking sheet or use a pizza peel to remove the Flammkuchen from the oven. Season liberally with freshly ground black pepper, cut into squares, and serve immediately. Repeat with the second dough.