Preparation: 20 min
Cooking: 2 min
Gedeelten : 4
Ingredients:
Dough:
500g T55 flour
200g lukewarm water
4g salt
10g rapeseed oil
Topping:
2 onions, thinly sliced
200g smoked bacon
100g grated Emmental
100g crème fraîche
Preparation:
1. Light your Kokko and bring the temperature up to 400°C.
2. Combine all the dough ingredients in a mixer and knead for at least 10 minutes on low speed; it’s important to work the dough well to give it body and elasticity.
CAUTION: if the dough is too moist, it will stick to the ceramic stone!
3. Flammekueche is usually rectangular, but here we’ll roll it out very thinly in a circle, about 28cm in diameter, to make cooking easier.
4. Spread the crème fraîche, arrange the sliced onions and bacon evenly, add a twist of pepper, and slide the Flammekueche into the oven with a well-floured peel for 2 to 3 minutes maximum to prevent sticking.
5. The Flammekueche is ready when the edges are nicely browned and the onions are golden.
