Tarte flambée dough with yeast

Ingredients for 1 servings:

• 220 g flour
• 120 ml water, lukewarm
• 10 g yeast
• 1 pinch(s) of sugar
• 1 pinch of salt
• 3 tbsp olive oil
• 2 cups of sour cream, approx. 150 – 200 g each
• Toppings of your choice, e.g. bacon, mushrooms, cheese, etc.

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 15 minutes

makes about 4 tarte flambées

When rolled out thinly, this makes about 4 round tarte flambées. Make a pre-dough from the yeast, water, and sugar. Let it rise for about 15 minutes, until a distinct layer of foam forms. Put the flour in a bowl and make a well in the center. Pour the pre-dough into the well and knead everything into a smooth dough. The dough then needs to rise in a warm place for about 45 minutes. But be careful not to get it too warm. Yeast dies above 45°C. Roll out thinly, spread about half a cup of sour cream on each serving, and top with as desired. Bake in an oven preheated to maximum heat (approx. 250°C top/bottom heat), ideally on a pizza stone, for about 10 minutes, until the dough is nice and crispy.