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  
   Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
  • 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.

     

 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Pizza with chive mayonnaise and Speck Alto Adige – recipe

Pizza with chive mayonnaise and Speck Alto Adige PGI

Traditional dough and classy toppings: A flavour-packed springtime pizza with chives, horseradish and Speck Alto Adige PGI.

to the recipe

Hummus with pumpkin and Speck Alto Adige - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige PGI and croutons for a gourmet starter.

to the recipe

Crêpes with Speck Alto Adige sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.

to the recipe

Endives with Speck Alto Adige – recipe

South Tyrolean-style carbonara

Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.

to the recipe

Speck Alto Adige PGI carpaccio and boletus mushrooms - recipe

Speck carpaccio and portobello mushrooms

Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.

to the recipe

Spelt and rye focaccia with onion and Speck Alto Adige PGI - recipe

Spelt and rye focaccia with rosemary, thyme, fleur de sel, onion and Speck

A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.

to the recipe

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

to the recipe

Farmer’s Omelette with Speck Alto Adige - recipe

Farmer’s omelette with speck

Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige PGI! Tastes so good, you’ll have to try it for yourself!

to the recipe

Leek pasta with Speck Alto Adige - recipe

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

to the recipe

Lasagne with Speck Alto Adige PGI, pumpkin and cream of walnut - recipe

Spätzle noodles with Speck Alto Adige PGI and cheese sauce

The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!

to the recipe