Full disclosure. This is not a traditional flammkuchen.
If your next question is – what is a flammkuchen? – let me introduce you to one of my favorite meals to eat while wandering the stalls of festive Christmas Markets in Germany.
It’s a flatbread topped with bacon, onions, and creme fraiche. We’ve had so many versions during our trips to Europe. Sometimes there are other topping options. We had a vegetarian version once.
The crusts also vary. Some are cracker-thin, others thick and chewy. If you check out that post I linked to above, you’ll find a few versions from our visit to Berlin a few years ago.
My favorite crust is thin and slightly chewy. I’m such a fan that I created a more traditional version for my new cookbook, Beer Bread. It’s out in February!
Until then, you can enjoy this fun variation I came up with recently.
I really enjoy Applegate Natural and Organic Meats and appreciate their mission. I’ve had the opportunity of listening in on presentations from their founders at the various food events and expos that I’m so fortunate to be able to attend.
I was happy to play around with some of their products in the kitchen recently when they sent along Uncured Sunday Bacon and Medium Cheddar Cheese slices.
I have to tell you that I didn’t realize how perfect these two items would be for flammkuchen until I prepared it.
First, the bacon is so meaty. This is exactly what you need for flammkucken. This is because the bacon is not pre-cooked. You slice it very thin and it bakes on the flatbread. You want a meaty bacon and not a lot of fat, or you’ll end up with a super greasy end result.
Second, the cheese browned beautifully over the crust. The medium cheddar added such a great tangy flavor to the other ingredients.
To sum up this version of flammkuchen, I made my simple crust and added garlic and thyme. The flatbread is topped with just a few minced California Figs. Go with Mission here. They have a deep, rich flavor that is a good match for the earthiness of the thyme.
Cheese comes next. The slices conveniently cover the whole flatbread and makes it so easy to assemble. The bacon goes on top so that it can get nice and browned while baking.
Garnish with fresh thyme and crushed red pepper. I know not everyone likes a little spice, but I find the dash of pepper to be essential. It creates a lovely balance.
The flammkuchen is perfect as a party appetizer. Bake it and slice into small squares or strips. Arrange it on a serving tray (I bought this gorgeous walnut board from Abazart in Tahoe), and watch people devour it. Or keep it all to yourself as a dinner for two!
Mission Fig, Bacon and Cheddar Flammkuchen with Thyme
Serves about 8 as a party appetizer, 2 as a meal
Ingredients
300 grams all-purpose flour
6 ounces warm water
1 clove garlic, grated
1/2 teaspoon fine sea salt
1/2 teaspoon fresh thyme leaves
3 slices Applegate Naturals Uncured Sunday Bacon
4 California Mission Figs, minced
6 slices Applegate Naturals Medium Cheddar Cheese
Fresh thyme for garnish
Crushed red pepper for garnish
Preparation
Preheat the oven to 450 degrees F.
Add the flour to the bowl of an electric mixer fitted with a dough hook. Add the water. Mix on medium, then medium-high until the dough comes together as a ball in the middle of the mixer. Scrape the sides of the bowl as needed. Add about 1 teaspoon of water, if the dough seems too dry and flakey. It should become elastic and smooth, but not sticky.
Mix in the garlic, salt, and thyme leaves. Allow the mixer to knead the dough for 1 minute. Transfer the dough to a flat surface. Roll into a ball and divide in two. Let rest while you prepare the other ingredients.
Stack the bacon slices on top of each other. Thinly slice into small strips and set aside. An especially sharp knife will work wonders here.
Lay out two half sheets of parchment paper on a flat surface. Roll each piece of dough into an oval shape on a piece of parchment. Roll to about 6-by-12-inches. No need for it to be perfect. The dough is elastic and takes a little work to stretch. Just continue to roll and adjust on the piece of parchment.
Place the two flatbreads on a large pizza pan or a large pizza stone. Sprinkle each with minced figs. Divide the slices of cheese to cover each flatbread. Top each with the bacon.
Bake for 20 minutes until the cheese is dark and bubbling, bacon browned, and edges of the crust golden.
Slice into squares or strips for serving. Top with thyme and sprinkle with crushed red pepper.
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