Flammkuchen but not quite

It is always a treat when someone stays with us, bringing with them a view on a product or cultural items which hitherto had been unknown to us. When Suzanne Diehm and Tobi Mast checked in, little would betray the fact that Tobi is a masterbaker in the making at home in Stuttgart where he, with his family, owns and run the Deie Backhaus. They produce Swabian Deie which is a relative of the better known Flammkuchen, the Alasatian speciality.

Suzannne & Tobi with their bottle of La Belle Dame Sans Chapeau

A recipe for ‘Schwäbische Deie’ basically impossible to find, but here is a recipe for flammkuchen with yeast dough, which we have made on occasion with some success!


Serves: 3-4 
For the dough:
350 g plain flour
50 g wholemeal flour
2 teaspoons dry yeast or 20 g fresh yeast
250 ml lukewarm water
1 pinch sugar
3 tablespoons vegetable oil

For the topping:
250 g sour cream
50 ml cream
1 garlic clove, crushed
1 onion, cut into thin wedges
125 g good fatty smoked bacon or pancetta, finely diced
salt and pepper to taste

1. Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
2. Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead (or use a kitche aid with a dough hook) for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with a tea towel and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
3. Meanwhile combine sour cream, cream and garlic and season with salt and pepper, refrigerate until needed.
4. Preheat oven to 220 degrees.
4. Turn out dough and knead again on a lightly floured surface until smooth and elastic. Roll out dough to very thin until it fits onto an oven tray. Put dough on baking paper and slide on baking tray.
5. Spread sour cream mixture on dough and sprinkle with onion and speck.
6. Cook in preheated oven for 10-15 minutes or until cooked.