When our Bread Bakers host for this month announced the theme a few months back – flatbreads with yeast – I duly made a note in my calendar but I didn’t really give it that much thought. After all, almost every country or culture in the world has a flatbread they call their own. I knew my options were going to be many and various, and the hardest thing was going to be to choose just one.
Then I picked up last month’s issue (March 2018) of one of my favorite recipe inspiration sources, delicious.magazine from the UK. (The Australian version is also fabulous and I always bought it when we lived in Malaysia since our imported seasonal produce often came from down under.) On page 121, there was a recipe for a leek flamiche, a French flatbread I’d never heard of.
Clearly a little research was necessary. Turns out that flamiche means different things to different people. For some, it’s made with puff pastry. Others prefer shortcrust as the base. Still more bakers use a brioche-like dough for the crust. Sometimes the crust is complete flat like pizza, and sometimes it has a raised edge.
They all seem to agree on a semi-soft cheese in the topping though, and many include leeks and crispy fried smoked bacon bits.
Bacon Leek Flamiche
This recipe is adapted from several I found on the internet, but I am grateful to delicious. magazine for introducing me to this wonderful dish. The dough for the crust is quite sticky so I recommend using a stand mixer with a dough hook for kneading, if you have one. Otherwise, get ready for a workout!Ingredients
For the base:
1/2 cup or 120ml warm milk
1 teaspoon dry yeast
2 1/4 - 2 1/2 cups or 280-315g strong white bread flour
1/2 teaspoon salt
1/4 cup or 57g butter, melted and cooled
1 egg, at room temperature
For the topping:
5 slices thick cut smoked bacon, chopped (about 175g)
13 1/4 oz or 375g trimmed leeks
1 3/4 oz or 50g green onions, green and white part
salt and ground pepper
2 large eggs
1/2 cup or 120ml whipping cream
7 3/4 oz or 220g semi-soft ripe cheese, like Pavé d'Auge. (The orange rind is gorgeous!)
Tip: Semi-soft cheese is easier to slice if it is well chilled. I pop mine into the freezer about 20-30 minutes before slicing and recommend you do the same.
Method
Dissolve the yeast in warm milk and set aside for a few minutes to make sure your yeast is active. It should start to foam and bubble.
In the mixing bowl of your stand mixer, sprinkle the salt on to 2 1/4 cups or 280g flour, then pour in the milk/yeast mixture, the egg, and melted butter.
Mix thoroughly and then switch to the bread hook and knead until the dough loses its stickiness and is smooth and elastic, about 5-7 minutes. You can add a little more flour if you need to while kneading.
Shape the dough into a ball and put it back in the mixing bowl. Cover the bowl with a damp cloth or cling film and put it in a warm place till the dough has doubled in size, about 1 hour.
Meanwhile, rinse the leeks and onions and remove the roots. Cut them all into slices, discarding any hard pieces. Set aside a small handful of the tender green onion tops for garnish.
Brown the chopped bacon in a large skillet. Scoop the pieces from the pan with a slotted spoon and drain them on paper towels.
Remove all but 2 tablespoons of bacon fat from the pan and tip in the bigger pile of the sliced leeks and onions. Fry them gently over a low heat for 15 minutes or until softened, stirring regularly. Season with salt and pepper and set aside to cool.
Once your dough is sufficiently risen, preheat your oven to 400°F or 200°C).
Line a tart pan (11 in or 28cm) with baking parchment and press out the dough evenly on the bottom and up the sides. Prick extravagantly with a fork.
Set aside a tiny handful of the bacon for garnish then spoon the leeks, onions and the bigger pile of bacon into the crust.
Beat the eggs and cream in a small bowl, using a whisk. Season with a pinch of salt and some freshly ground black pepper. Pour about 3/4 of the egg mixture over the filling.
Cut your chilled cheese into about 12 slices. Lay them on top of the bacon and leeks, as you see fit. I put 8 radiating out from the middle, then cut the last four in half lengthwise and placed them between the other slices and in the middle of the circle.
Top with the rest of the egg mixture, then sprinkle on your reserved bacon bits and green onions.
Bake in the preheated oven for about 25 to 30 minutes or until the filling is puffy and the cheese is melted and the crust is golden brown.
Remove from the oven and allow to cool for about 10 minutes before slicing to serve.
Enjoy!
Many thanks to Sonia from Sonlicious for choosing such a great theme and for hosting Bread Bakers this month.
- Amritsari Paneer Kulcha - Indian Flat Bread from Sonlicious
- Bacon Leek Flamiche from Food Lust People Love
- Chole Kulche Delhi Style from The Mad Scientist's Kitchen
- Creamy Garlic Flatbread Pizza from A Day in the Life on the Farm
- Detroit-Style Pepperoni Pizza from Karen's Kitchen Stories
- Foccacia Bread from Cook with Renu
- Garlic Naan Bread from Palatable Pastime
- Manakish Za’atar from Herbivore Cucina
- Methi Naan from Mayuri's Jikoni
- Naan from Ambrosia
- Nángbĭng from A Shaggy Dough Story
- Quick Beer Crust Pizza from Cook’s Hideout
- Sourdough Flatbread from Sneha's Recipe
- Yemeni Malooga Bread from Gayathri's Cook Spot
We take turns hosting each month and choosing the theme/ingredient.
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