Flammkuchen (Tarte Flambee) Recipe

Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast 3 to 4 tablespoons of the lukewarm water and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy about 10 minutes.

Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.

Loosely cover dough with a clean dish towel and let rise in a warm dry place until doubled in volume about 30 minutes.

Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt pepper and parsley.

Preheat oven to 425 degrees F (220 degrees C).

Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.

Bake in the preheated oven until golden brown and crisp about 20 minutes. Repeat with the other 2 dough pieces.