An Alsatian Recipe from our French Winemaker

We are fortunate at Dr. Konstantin Frank Winery to have an international team of winemakers from France, South Africa, Germany, Australian and California.  Each member of the team brings their own unique winemaking expertise to the table from their respective country.  This expertise contributes to the overall quality of our wine.

While our winemakers love making great wine, they also love cooking outside of work.  The recipe shared in this post is from our French winemaker who received the recipe from an Alsatian schoolmate while he was studying winemaking.  Enjoy!

 

Flammkuchen

History:

"Flammkuchen" means "pie baked in flames" in Alsatian, the old language of Alsace, France.  Historically, this pie was made by the farmers when they lit the oven for baking bread.  In the wooden oven, just after the wood burned, the oven would be too hot for baking bread.  The farmers checked the temperature by inserting a little flatbread dough in the oven, with a bit of rotten milk spread on it.  Later, people added onion, bacon and cheese.

The Dough for the Flammkuchen

2 cups flour
2/3 lukewarm water
Half a teaspoon salt
Half a teaspoon dry yeast
1 pinch of sugar

Mix up the yeast in a little cup with 4 tablespoons of water and a the pinch of sugar.  Let the yeast mixture sit for 10 minutes.  In the  meantime, put the flour in a large bowl and on one side of the bowl, put the salt in only one spot.  On the opposite side, empty the yeast and mix with the flour (keeping the yeast and salt separate in the beginning within the bowl is important as the salt will kill the yeast).  Then add the rest of the water and mix everything. Knead the dough for 5 minutes.  If too wet, add flour.  If too dry, add a bit of water.  Let the dough rest for 4 hours at room temperature under a towel.  Divide the dough into 2 balls.  Let them rest 30 minutes.  Spread the dough until you get a diameter of 13 inches on a board covered with flour.

Topping

3 tablespoons sour cream
1 onion, minced
6 slices of bacon, chopped
Salt
Black pepper
2 cups shredded cheese

Mix the sour cream with  the salt and pepper.  Spread it on the dough.  Spread the minced onion.  Spread the chopped bacon.  Spread the cheese.  Bake for 5-10 minutes in a 550 degree oven or until the sides brown.  Let cool before serving and enjoy with Dr. Frank Pinot Blanc.