It is essential that you let the dough rest for at least 30 minutes. I used some of the dough four days later and it was easier to work with when I rolled it out. Just make sure that it is always covered in plastic wrap. I made one FLammkuchen the traditional way using bacon instead of Speck. It was a little too greasy for us. I fried the bacon and then sprinkled it over the Creme Fraîche with some Gruyere cheese. I prefer a mixture of leftover cheddar and some other cheeses I used on my first Flammkuchen. Thomas also made one Flammkuchen with goat cheese and pears and added some arugula before serving it. It looked delicious but I didn’t try it.
The dough makes four large ( the size of a cookie sheet) pizzas. I made one at a time and that was plenty for my husband and me.
The topping is enough for one Flammkuchen
3 3/4 cup (17oz ) (500g) all purpose flour
1 cup plus 6 TBS lukewarm water (250g)
4 TBS olive oil
1 TBS salt
extra flour for rolling out the dough.
½ lb. green asparagus
1 TBS olive oil
3/4 cup Crême Fraîche
a pinch of nutmeg
A handful of grated cheese
some slices of prosciutto torn apart
Smooth the Crème Fraîche with salt pepper and a little nutmeg.
Wash the asparagus and peel the lower ends. Cut off the woody ends and discard. Cut the asparagus on an angle into ½ inch slices leaving the tops intact. Slice the tops in half. Heat a frying pan, add the oil and then the asparagus, season with salt and pepper. Fry the asparagus for about two minutes until it turns dark green.
Grate the cheese.
Preheat the oven at 500 degree Fahrenheit for 30 minutes before baking the Flammkuchen with the cookie sheet at the the lowest shelf in the oven. If you are using a pizza stone preheat the oven and the stone one hour before. I used my convection-bake setting in my oven.
Add the water, olive oil and water and then the flour to a large bowl. I used my KitchenAid to mix the ingredients until they came together, then I kneaded the dough for about 10 minutes until is was shiny. While kneading I pulled the dough with one hand holding with the other hand. It takes some work and effort . Cover the dough in plastic wrap and rest in the refrigerator for at least 30 minutes. I found the dough better to work with after a couple of days.
Roll out the dough on a flat surface sprinkled with flour. Every time you turn the dough brush off the extra flour on the upside of the dough and add more flour to the surface. Rolling out the dough takes awhile because you want the dough as thin as possible, about a millimeter thick. Turn the dough often and take your time.
Cut parchment paper the size of your baking sheet, 12-16 inches. Put the parchment paper on a board from where you can transfer the Flammkuchen to the hot cookie sheet. Add the rolled out dough, spread the Créme Fraîche mixture evenly over the dough. Add the asparagus evenly over the crust. Sprinkle the cheese over the asparagus. Slide the Flammkuchen with the parchment paper onto the hot cookie sheet and bake in the lower half of the oven for 5-7 minutes. Turn the sheet around half way through. Its ok for the edges to burn, you want that crispy flamed taste . Make sure that the buttom has some brown spots. My last Flammkuchen turned out perfect.
Remove the Flammkuchen from the oven slide it onto a board, cut it into serving portions and enjoy it as soon as possible.
Watch the video even if you don't speak German. Click on the link below.
Recipe and video by ThomasKocht
translated by ©Sunnycovechef.com