This pizza-style bread makes a tasty change from regular tomato pizza
1. Place all the dough ingredients into a large mixing bowl. Using a wooden spoon, combine the ingredients until a dough mass has formed. Tip the dough out onto a lightly floured surface and knead for approximately 10 minutes (taking a rest period of 30 seconds, every 3–4 minutes) until the dough is smooth and elastic in feel.
2. Lightly oil a bowl, then put the dough in it and cover with clingfilm. Leave in a warmish place (23–25°C) for 45 minutes to allow the dough to double in bulk. Gently knock back the dough in the bowl by gently folding it back onto itself until it resembles a round ball shape. Cover again with clingfilm and leave for 30 minutes.
3. Tip out the dough onto a lightly floured surface. Flatten the round dough ball with the palm of your hand and, using a rolling pin, roll out the dough to a 28cm-diameter circle. Place on a baking paperlined oven tray.
4. Using the back of a tablespoon, spread a thick layer of crème fraîche over the base of the dough, right out towards the edges. Sprinkle with slices of onion and pieces of bacon. Arrange the cherry tomatoes evenly on the topping and toss a few rosemary leaves over. Season with salt and pepper, then lightly drizzle with olive oil.
5. Loosely cover the surface with a sheet of aluminium foil and rest for 20 minutes before baking.
6. Preheat oven to 240°C/gas mark 9 and place a baking tray on the middle shelf to heat up. If you have a pizza stone, place it in the oven 1 hour before required to ensure it is well heated.
7. Slide the Flammkuchen (with the baking paper underneath) directly onto the preheated baking tray or pizza stone and bake for approximately 10 minutes with the aluminium foil on. Remove the foil and bake for a further 5–8 minutes. Serve hot from the oven.
This recipe is taken from Pie by Dean Brettschneider (£25, Jacqui Small Publishing)