Flammkuchen (Tarte Flambee)

In a large mixing bowl, combine 3 cups plus 3 tablespoons of flour. Create a well in the center. In the well, add the yeast, 3-4 tablespoons of the lukewarm water, and sugar. Gently stir a small amount of flour from the sides into the well. Let stand until frothy, about 10 minutes.

Pour in the remaining water and olive oil. Mix with a wooden spoon until well combined. Add 1 teaspoon of sea salt and knead vigorously with your hands (or in a stand mixer with a dough hook) until the dough comes together as a smooth, elastic ball. (About 8 minutes).

Lightly oil the mixing bowl. Place the dough back in the bowl, turning to coat. Cover loosely with a clean, damp dish towel or plastic wrap. Let rise in a warm, dry place until doubled in volume, about 1 hour.

While the dough rises, prepare the topping. In a medium bowl, whisk together the heavy cream, crème fraîche, and sour cream until smooth. Season with nutmeg, salt flakes, and black pepper. Set aside.

Preheat oven to 450°F (232°C). Place a baking stone or baking sheet in the oven while preheating to ensure even cooking and a crispy crust.

Divide the dough into 4 equal pieces. On a lightly floured surface, roll out 2 pieces as thinly as possible into long, oval rectangles (about 12x8 inches) on a large piece of parchment paper. Fold the sides of the dough pieces to form a 1/4-inch raised edge all around. This will help contain the toppings.

Spread the cream topping evenly across the dough, leaving the raised edges bare. Top each dough piece with 1/4 of the diced bacon and onion rings. Distribute evenly.

Carefully transfer the 2 flammkuchen, with the parchment paper underneath, onto the preheated baking stone or baking sheet in the oven.

Bake in the preheated oven until the crust is golden brown, crisp, and the bacon is cooked through, about 12-15 minutes. Rotate the baking sheet halfway through for even browning.

Remove from oven and garnish with fresh parsley. Slice and serve immediately. Repeat with the remaining 2 dough pieces.