Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Course: appetizer Style: traditional Level of difficulty: easy Preparation time: 45 min. Created by: Stefano Cavada Print

Ingredients For the dough of 2 Flammkuchen 250 g flour, type 0 140 ml water 1 spoon extra-virgin olive oil 6 g fine salt For the topping 200 g cooking cream 70 g grated cheese (fontina or similar) 140 g Speck Alto Adige PGI, sliced into matchsticks 1 sliced onion To roll the dough Double-milled durum wheat flour		Preparation Combine the flour, water, extra-virgin olive oil and salt in a bowl. Knead to a smooth dough for approx. 7 minutes. Wrap in cling film and leave to rest for 15 minutes at room temperature. In the meantime, heat the cooking cream in a saucepan. When it begins to come to the boil, remove from heat, add the grated cheese and stir until melted. Dust the work surface with some double-milled durum wheat flour. Divide the dough in half and roll out to a thin sheet. Transfer the dough to a baking tray lined with baking paper, spread with half of the cheese fondue and top with the Speck Alto Adige PGI matchsticks and sliced onion. Cook in a static oven at 250°C for 12 minutes. Remove from the oven and cook the second tray of Flammkuchen. Slice the Flammkuchen and serve hot.

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