Classic Flammkuchen with Bacon and Onions

Dissolve the yeast in 250 ml of lukewarm water in a small bowl. Pour the mixture into the mixing bowl of a food processor. Add flour and soft butter and knead on medium speed for about 8 minutes until a smooth dough forms.

Lightly flour the work surface and turn out the dough. Form into a ball, wrap in cling film, and let rest in the refrigerator for 1 hour. Then divide the rested dough into 4 equal pieces.

Preheat the grill or oven to maximum heat. Stir the crème fraîche until smooth with salt and a pinch of nutmeg. Peel the red onions and cut them, along with the bacon, into fine strips about 3 mm wide.