Flammkuchen

In a large bowl, dissolve the fresh yeast in lukewarm water. Add the wheat flour, salt, and olive oil. Knead the mixture for about 5-7 minutes until you have a smooth, elastic dough. Cover the bowl with a clean cloth and let the dough rise in a warm place for 30-45 minutes, or until it has roughly doubled in size.

While the dough is rising, prepare your toppings. Peel and thinly slice the onions into half-rings. Dice the bacon into small pieces. In a separate small bowl, mix the crème fraîche with the black pepper.

Preheat your oven to 220°C (425°F) with a baking sheet or pizza stone inside. Divide the risen dough into 4 equal portions. On a lightly floured surface, roll out each portion very thinly into an oval or rectangular shape (about 25x35 cm). Carefully transfer each rolled-out dough onto a piece of baking paper. Spread one quarter of the seasoned crème fraîche mixture evenly over each dough, then scatter with the sliced onions and diced bacon.

Carefully slide each Flammkuchen, along with its baking paper, onto the hot baking sheet or pizza stone in the oven. Bake one or two at a time for 8-12 minutes, or until the edges are golden brown and crispy, and the topping is lightly caramelized.

Remove the baked Flammkuchen from the oven. Slice immediately and serve hot, perhaps with a fresh green salad on the side.