Bavarian Flatbread with Crème Fraîche, Bacon and Onions
Why this recipe works
- Crisp edges and base: A thinly rolled dough and very hot baking tray help the flatbread bake quickly, giving crisp edges before the toppings release too much moisture.
- Balanced savoury flavour: Crème fraîche adds gentle tang and richness, while smoked bacon, onion and black pepper bring saltiness, sweetness and depth.
- Easy to serve: The flatbreads slice neatly and work well as a simple dinner, starter or sharing dish.
Get the most out of this recipe
Authenticity notes
- Flammkuchen-style topping: The combination of crème fraîche, bacon and onion is closely associated with Flammkuchen and tarte flambée styles found in Alsace and parts of southern Germany.
- Yeast dough variation: Some versions use an extremely thin unleavened dough; this yeast-raised version gives a slightly chewier centre while still baking crisp at the edges.
Texture tips
- For a crisper base: Roll the dough as thinly as possible and transfer it onto a fully heated tray so the underside starts cooking immediately.
- Keep the topping light: Spread the crème fraîche in a thin layer; too much dairy on the base can soften the centre before the edges brown.
- Watch the short bake: Because the dough is thin and the oven is very hot, check for deep golden edges and sizzling bacon rather than relying only on the clock.
Timing notes
- Judge the rise by volume: The first rise is ready when the dough has doubled and feels elastic; the exact timing will vary with room temperature.
- Prepare toppings before baking: The bake is quick, so slice the onions and bacon before loading the dough onto the hot tray.
- Serve soon after baking: Rest the flatbreads briefly, then slice while the edges are still crisp and the bacon is hot.
Ingredient notes
- Slice the onion finely: Thin onion slices soften in the short bake and are less likely to scorch at the edges.
- Use crème fraîche for stability: Crème fraîche gives a creamy base that handles high heat well; Greek yoghurt can be used for a lighter, tangier result but will brown less.
- Choose streaky bacon: Streaky bacon renders as it bakes, adding savoury flavour and helping the topping feel richer than leaner cuts.
Equipment you'll need
Ingredients
Dough
Topping
Instructions
- Put the flour in a mixing bowl and stir in the instant yeast and fine sea salt. Add the lukewarm water and rapeseed oil, then mix to a shaggy dough.
- Knead the dough on a lightly oiled surface for 8 to 10 minutes until smooth and elastic. Return to the bowl, cover, and leave in a warm place until doubled in size.
- Heat the oven to 250°C (480°F) and put a baking tray inside to get hot. Halve and thinly slice the onions, and cut the streaky bacon into small pieces.
- Tip the dough out and divide into 2 pieces. Roll each into a thin oval, then carefully slide onto the hot tray.
- Spread the crème fraiche thinly over the dough, leaving a small border. Scatter over the onions and bacon, drizzle with the remaining rapeseed oil, and season with black pepper and a small pinch of fine sea salt.
- Bake for 10 to 12 minutes until the edges are crisp and deeply golden and the bacon is sizzling. If needed, swap the tray position halfway through for even browning.
- Finely snip the chives and scatter over the hot flatbreads. Rest for 2 minutes, then slice and serve.
Recipe notes
Tips
- For a crisper base, roll the dough as thinly as you can and make sure the baking tray is properly hot before you load the flatbreads.
- Slice the yellow onion very thinly so it softens in the short bake time without burning at the edges.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the bacon is cooked until piping hot throughout.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier base (it will brown a little less).
- Replace Rapeseed oil with Extra-virgin olive oil for a fruitier flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray at 220°C (430°F) for 6 to 8 minutes until hot and the edges re-crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Gluten Milk Wheat
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