Cheers to Spring — A Delicious Flammkuchen & Fresh Mint Julep!

The best kind of foods are those that are easily shared with friends. For the spring’s festivities or any other easy-going gatherings, we recommend a delicious flammkuchen served with a fresh mint julep!

Flammkuchen is the Franco-German version of pizza, immensely popular in parts of France and Germany. In addition to the traditional topping of bacon and onions, favourite variations include pears and mushrooms. They make for a lovely vegetarian alternative.

Flammkuchen

(makes 2 flammkuchen)

For the dough

• 250 g / 2 cups bread flour

• 50 g / ½ cup rye flour

• ½ tsp fine sea salt

• 15 g / ½ oz fresh yeast OR 5 g / 1 ½ tsp instant dry yeast

• 175 ml / ¾ cup lukewarm water

• 1 tbsp olive oil

For the topping

• 100 g pancetta or bacon

• 350 g (about 4 small) red onions

• 200 ml / 1 cup crème fraîche

• 2 tbsp double (heavy) cream

• fine sea salt 

• freshly ground black pepper

• a pinch of freshly grated nutmeg

To serve

• finely chopped fresh chives

1. Make the dough: Combine the flours and sea salt in a large bowl. Make a well in the centre of the flour. Separately, dissolve the fresh yeast in the lukewarm water. (If using dry yeast, please use according to packet instructions.) Pour this into the well and add the olive oil. Knead the dough for about 5 minutes, or until it is smooth and elastic and comes clean off the sides of the bowl. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for 45 minutes. Once the dough has risen, punch it down, shape into a ball again, cover with the kitchen towel and let rise for a further 30 minutes.

2. Set the oven to 250°C / 480°F or as hot as your oven gets. If you want, place a baking tray at the bottom level to preheat it. It works like a pizza stone and ensures the perfect crust! 

3. Make the topping: Cut the pancetta or bacon into small strips or cubes. Peel and finely slice the red onions. Set both aside. Combine the crème fraîche and double cream in a small bowl. Season to taste with salt, pepper and a pinch of freshly grated nutmeg.

4. Divide the dough into two equal-size portions and shape into balls. Set one aside and make the first flammkuchen: Roll or stretch the dough out into a rectangle or circle about 1 mm thick. Transfer it to a (preheated) baking sheet lined with parchment paper. Spread half of the crème fraîche mix evenly on top. Scatter half of the pancetta or bacon and red onions on top.

5. Bake on the middle rack for 10 to 15 minutes, or until the crust is golden brown and crispy. Repeat with the second batch. Once baked, top with the fresh chives. Slice and serve hot or at room temperature.

Mint Julep

(makes 1 drink)

• 1 generous handful of fresh mint leaves

• 3 cl / 1 oz simple syrup

• 6 cl / 2 oz bourbon or whiskey

• crushed ice or ice cubes

For the simple syrup

• 125 ml / ½ cup water 

• 110 g / ½ cup granulated sugar

For garnishing

• mint sprigs

1. Make the syrup: Place the water and granulated sugar in a pot. Bring to a boil and stir. Once the sugar has dissolved, remove from the heat and leave to cool completely. This ready-made syrup can be stored in an airtight container in the fridge for up to 1 month.

2. Place the mint leaves and simple syrup in a glass of choice, such as a julep cup or an old-fashioned glass. Lightly crush the mint with a wooden muddler or a spoon. Add the bourbon or whiskey. Fill the glass with (crushed) ice and stir well. Garnish with mint sprigs and serve.

RECIPES & PHOTOS: SINI KRAMER

This feature was first published in Laine Magazine issue 26.