Flammkuchen has to be one of my FAVORITE German dishes. It is delicious! The first time I tried it was in the Spring of 2010, when I lived in Germany for a few months. I fell in love with this dish. Its almost like a pizza, but instead of pizza sauce, creme fraiche is used. You can get a really delicious and inexpensive creme fraiche at Trader Joe’s, and I have seen it at other chain grocery stores in the US, but it can be quite expensive. This traditional German flammkuchen recipe is a basic one, for there are many variations. Usually bacon or prosciutto is used, but I prefer to use ham slices to keep it healthier. Tomatoes, corn, zucchini or basil, are some other toppings I have seen used at German restaurants. The possibilities are endless! Serve with a fresh salad. Tip: If you can’t find creme fraiche, try adding 2 tbsp buttermilk to 1 cup heavy whipping cream and let stand covered for 24h then refrigerate…you can also try sour cream, but it will taste a little different…
|Traditional German Flammkuchen|
- 1 packet active dry yeast
- 1 cup warm water
- 1/2 tsp salt
- Pinch of sugar
- 2 tbsp olive oil
- 2 1/2 cups all purpose flour
- 1 package creme fraiche (6 oz)
- 1 cup chopped ham (sub bacon or prosciutto)
- 1/2 cup thinly sliced white onion rings
- 1/4 cup shredded mozzarella cheese
- Add water to yeast and a pinch of sugar and let stand 10 minutes.
- Stir in olive oil and flour a little at a time with a fork or in a standalone mixer.
- Knead for 10 minutes on a floured surface, and place in a greased bowl.
- Cover with a towel and let rise 1 hour.
- Preheat oven to 525 F.
- Deflate dough and roll on a floured surface to the size of a large pizza pan.
- With a tablespoon, drop creme fraiche around surface of dough, then smear around to fully cover to edges.
- Sprinkle pepper over creme fraiche, then top with sliced ham and onions.
- Top with mozzarella cheese (only a small amount! No more than 1/4 cup). [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2012/01/flamm-2.jpg” /]
- Bake for 10-15 minutes, checking for browning of the top. Crust should be hard when done.
This post is sponsored by: