Friday Food Fest: German-style!

A few weeks ago I went to my first food blogging event and had the best time! It was an inspiring get together where food bloggers in particular had the chance to exchange thoughts on blogging vs print and publishing. It is so good to know that there is a support network that exsists out there. I can't wait to attend more of these types of events.

This event sparked the idea for today's Friday Food Fest! As it was a food blogging event, we were treated to a DIY pizza, baked in a oven while you sip on your drink and enjoy blogging chatter. I hung out with the likes of Jade de Waal contest in MasterChef competition and blogger, and Sarah Graham, blogger and author of Bitten and Abigail Donnely, editor of Taste Magazine. With these tasty and light little pizza's in mind, I searched for a mouthwatering equivalent and found it in the recipe book called, Make Give Sell by Callie Maritz and Mari-Louis Guy.

Jade de Waal and Sarah Graham

Do enjoy this recipe! I know on my day of from eating right, I will be eating a pizza without a doubt! Enjoy and have a great weekend all!

Makes 8

Flamkuchen

INGREDIENTS
½ cup (125 ml) lukewarm water
1 packet (10 g) instant yeast
1 tsp (5 ml) sugar
½ cup (125 ml) milk, at room temperature
2 Tbsp (30 ml) olive oil
a pinch of salt
2–2½ cups (280–350 g)
cake flour

for the Flamkuchen for the topping
2 cloves garlic, finely chopped
2 tubs (250 g each) crème fraîche
125 g Gruyère cheese, shaved
12 slices Serrano ham
1 onion, thinly sliced
wild rocket for garnishing

Flamkuchen
In the bowl of an electric mixer, using the paddle attachment, combine the water, yeast, sugar, milk, olive oil and salt. Mix on low speed for 1 minute. Add 2 cups (280 g) of the fl our. Cover the top of the bowl with a tea towel to prevent splashing. Mix at medium speed for 3 minutes to form a soft dough. Add more flour if needed. Turn out the dough onto a lightly floured surface and knead for 6–8 minutes, adding more flour as needed, until the dough is smooth and elastic. Place the dough in a large, oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45–60 minutes, or until it has doubled in volume. Preheat the oven to its highest setting. Lightly grease a large baking tray. Knock down the dough and divide into eight equal parts. On a lightly floured surface, roll out each piece of dough very thinly, about 2 mm thick. Place two or three pieces onto your baking tray at a time (or however many will fit) and bake for 8–10 minutes, or until the crust is crispy and golden. Add toppings of your choice and pop back into the oven if desired. Serve.

Preheat the oven to its highest setting. Lightly grease a large baking tray.

Knock down the dough and divide into eight equal parts. On a lightly floured surface, roll out each piece of dough very thinly, about 2 mm thick.

Place two or three pieces onto your baking tray at a time (or however many will fit) and bake for 8–10 minutes, or until the crust is crispy and golden.

Add toppings of your choice and pop back into the oven if desired. Serve.

Serrano and Gruyère topping
Any good cured ham like prosciutto or black forest ham also works a treat. Mix the garlic into the crème
fraîche. Spread over the rolled out dough. Sprinkle with the cheese, add the ham and top with the onions.