Gluten-free Flatbread with Bacon and Fennel (German Flammkuchen)

Method

Dough

• 1)

  Mix the yeast and sugar together, add the warm water while stirring. Let the yeast-mixture stand for about 5 to 10 minutes until bubbles are formed and the yeast is activated.

• 2)

  Add the flour, xanthan gum, physilium husk and salt to a mixing bowl and mix the flour, using a mixer with dough hook or a spatula.

• 3)

  Add the sunflower oil, sparkling water and the yeast mixture. Mix everything together on slow speed for 1 minute and on medium speed for 3 minutes.

• 4)

  Cover with a damp tea towel and let stand for about 5 minutes at room temperature. The dough can now be used directly.

Topping

• 1)

  Preheat the oven to 220°C conventional heating (top-bottom heat).

• 2)

  Cut and halve the onions and slice thinly. Halve the fennel lengthwise, remove the hard core and cut into thin slices. In a bowl, mix the onion and fennel with freshly ground pepper, salt if desired, and the olive oil and let stand until use.

• 3)

  Meanwhile, chop the garlic cloves and chives finely and mix into the crème fraîche along with the nutmeg. Grate the gruyere cheese.

• 4)

  Roll out the dough on a baking sheet*. Spread with the crème fraîche, sprinkle the gruyere, onion-fennel mixture and bacon on top.

• 5)

  Bake the gluten-free flatbread in the oven for about 15-20 minutes until golden brown.

• 6)

  Optionally: top the flatbread with finely chopped fresh dill. Cut the lemon into wedges and serve alongside to give a tangy touch.

Baking tools & Kitchen utensils

• 1)

  *I use these reusable silicone baking mats (#ad).