Used by bakers to test the temperature of their ovens.  They took a bit of dough, rolled it flat, topped with creme fraiche and baked in a wood-fired bread over for a few minutes.

The time taken for the flammkuchen to bake to nearly-blistered crispness told them the oven’s temperature.

Our German friends recommended Flammkuchen to us.  Having done some research, it comes from the Alsace, which is currently part of France, hence there’s some debate whether this dish is French or German.

Irrespective of where this dish originates, the topping combinations are endless……sweet or savoury, whatever takes your fancy.

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature



For the base (makes 3)

  • 260g plain flour
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 150 ml water

For the topping

  • 1 cup creme fraiche
  • 1/4 tsp nutmeg
  • 3 rashers bacon
  • 1 onion
  • ground black pepper


     For the base

    1. Set your Egg for a direct cook at 300°C with your stainless steel grid.
    2. To make the dough, place your flour, salt, water and oil in a bowl.
    3. Mix until a dough begins to form. Turn the dough out on to a lightly floured surface and knead until it is smooth and soft.  It takes between 3 to 5 minutes.
    4. Cover the dough with a tea towel and leave to rest.

    For the topping

    1. Place a cast iron skillet onto the Egg.  Heat up some oil or butter in the skillet.
    2. Add your chopped bacon and sauté over medium high heat. Cook until it’s almost crispy, stirring occasionally. It takes about 2 to 4 minutes.
    3. Remove the bacon from the pan and place on a plate lined with kitchen towel. Leave the grease in the pan.
    4. Pop the sliced onions into the skillet in the residual grease and saute, stirring occasionally until caramelised.  This takes about 10 minutes.  Remove the skillet from the heat and set aside.  Pop your baking stone on to the stainless steel grid to warm up.

      To finish the dish

      1. Cut the dough into 3 equal pieces, roll and stretch the dough. Place the dough base on a pizza peel dusted with polenta.
      2. Spread some of the creme fraiche mixture over the dough, leaving a bit of bare crust around the edge.
      3. Sprinkle the cooked bacon and onions over the base.
      4. Transfer the flammkuchen from the pizza peel on to the egg and cook for 5 minutes.  You’re looking for the base to crisp and the edges start to darken and blister.
      5. Remove from the Egg, slice and serve immediately.

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