Step 1

Preheat the oven to 250°C or 428°F

Step 2

In a bowl mix the crème fraiche and sour cream with a spoon until combined. Season with salt and pepper. Set aside.

Step 3

Slice the onions very finely. Place them in a bowl and cover with a little water. Steam them in the microwave for around 1 minute at 600 Watt. This will prevent the onions from burning too quickly.

Step 4

Whisk the water, olive oil, salt and flour together in the bowl with a hand or stand mixer fitted with a dough hook or paddle attachment.

Step 5

Turn the dough out onto a lightly floured surface. Divide the dough into two portions.

Step 6

With a rolling pin, stretch the dough to a thin, around 3 mm thickness. Place the dough on a sheet of baking parchment.

Step 7

Spread the crème fraiche-sour cream mixture on the base with the back of the spoon. Leave around 0.5 cm space for the edge.

Step 8

Spread the onions and bacon on top.

Step 9

Place in the flammkuchen in the oven and bake for 10-15 minutes. Every oven is different so keep an eye on it so it does not crisp too much. There is no definite sign when the flammkuchen is ready. When the edges turn crisp and golden brown, remove the bread from the oven and check if the middle is done a well.

Step 10

To serve sprinkle with some chives. Serve warm.