Flammkuchen (German-Style Flatbread)

• 250 g Plain flour
• 1 tsp Fine sea salt
• 4 g Active dry yeast
• 1 tbsp Olive oil
• 150 ml Water, lukewarm
• 2 medium Yellow onion
• 150 g Smoked pork belly
• 200 g Crème fraiche
• ½ tsp Black pepper

1. Heat the oven to 250°C (480°F) and put a baking tray inside to get very hot. In a mixing bowl, stir together the plain flour, fine sea salt and active dry yeast. Add the olive oil and lukewarm water, then mix and knead for 3 to 4 minutes until smooth.
2. Cover the dough and leave it to rest at room temperature for 20 minutes. Meanwhile, halve and thinly slice the yellow onion. Cut the smoked pork belly into small lardons.
3. Warm a saucepan over medium heat and cook the smoked pork belly for 4 to 6 minutes until it renders some fat and starts to colour. Tip it onto a plate, leaving any excess fat behind. Keep the onions raw for topping.
4. Divide the dough into 2 pieces and roll each one very thinly into an oval or rectangle. Spread the crème fraiche over the dough, leaving a small border. Season evenly with black pepper and a small pinch of fine sea salt.
5. Scatter the sliced yellow onion over the top, then add the smoked pork belly. Carefully slide one flatbread onto the hot baking tray and bake for 7 to 9 minutes until blistered and crisp at the edges. Repeat with the second flatbread, then slice and serve straight away.

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