• Preheat the oven to 250°C (fan 230°C) or as hot as your oven will go. If using a pizza stone or steel, preheat it as well.
• Make the dough: In a mixing bowl, combine the flour and salt. Stir in the water and olive oil until it forms a rough dough. Knead briefly until smooth – about 3–4 minutes. Cover and let it rest while you prepare the toppings.
• Prepare the toppings: Slice the onion thinly (ideally with a mandoline). If using bacon instead of ready-made lardons, dice it into small strips.
• Roll out the dough: On a floured surface, roll the dough into a very thin rectangle or circle – the thinner, the better (around 2–3mm).
• Assemble: Spread the crème fraîche evenly across the base. Top with onions and lardons. Season with salt, pepper, and a light dusting of nutmeg if desired.
• Bake: Transfer the Flammkuchen to a baking tray (or directly to the preheated pizza stone/steel). Bake for 10–12 minutes or until the edges are crisp and golden, and the toppings are bubbling.
• Serve immediately: Slice into pieces and enjoy hot, ideally with a glass of dry white wine or German beer.

Variations

• Vegetarian: Swap lardons for thin-sliced courgette, mushrooms, or roasted peppers.
• Goat Cheese & Fig: Add dollops of goat’s cheese and sliced fresh figs before baking.
• Sweet Option: Use mascarpone or cream cheese with thin apple slices, cinnamon, and a sprinkle of sugar for a dessert twist.

Notes

• No yeast = no rising time, making this an ideal quick meal.
• For extra crispiness, roll the dough directly onto baking paper and slide it onto a hot tray or stone.