Flammkuchen with Mushrooms and Bacon

Start by preparing the dough. In a large bowl, mix the flour with a teaspoon of salt (approx. 5g). In a saucepan, gently heat the sparkling mineral water together with the olive oil (the water should be lukewarm, not hot). Pour the liquid mixture over the flour and knead for about 5 minutes until you obtain an elastic and non-sticky dough. Wrap the dough in cling film and leave it in the refrigerator for at least 30 minutes.

Prepare the ingredients for the topping. Since Flammkuchen bakes very quickly, it is essential that the mushrooms and bacon are sliced very thinly, almost transparently. Mix the sour cream with the cream cheese until you get a homogeneous mixture.

Preheat the oven to maximum temperature (250 °C). Place the baking tray in the oven while it heats up; this trick will ensure a crispy base for the Flammkuchen.