Silvaner, Alsace, 2011
This fine, elegant wine has a pronounced fruitiness which does not clash with the hearty aroma of the flambé. Especially refreshing when enjoyed between 10 - 12°C/54°F.
Dissolve the yeast in lukewarm water. Work the yeast, wheat and whole rye flour, and egg into a smooth dough. Cover and let rise for approx. 25 – 30 min.
Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approx. 40 – 45 min.
Meanwhile, preheat the oven to 240°C/ 465°F. Finely dice bacon and cut onion into half rings. Cut chives finely.
Sauté the bacon and onion in a small frying pan and then transfer onto a paper towel-lined plate to cool.
Divide the dough into two equal pieces and roll out each until flat on a work surface sprinkled with flour. Transfer to a lined baking tray.
Spread crème fraîche evenly over the flatbreads and season with salt and pepper.
Next, sprinkle the bacon and onion mixture evenly onto the crème fraîche.
Bake in a preheated oven at 240°C/ 465°F for approx. 15 – 20 min. until golden brown. Sprinkle chives on top before serving and enjoy straight from the oven.