In a large mixing bowl, combine the flour and salt. Add olive oil and lukewarm water gradually, mixing with your hands or a wooden spoon until the dough begins to come together. Knead on a floured surface for about 5 minutes until smooth and elastic. Cover with a clean cloth and rest for 15 minutes.

Preheat your oven to 250°C (230°C fan). If you have a pizza stone or baking steel, place it inside the oven to heat – this helps create an authentic crisp base.

Divide the dough into two portions for easier handling. Roll out each portion on a lightly floured surface into a thin rectangle or oval shape, about 2 mm thick. Transfer each to a sheet of baking parchment for easy movement later.

In a small bowl, mix crème fraîche and sour cream until smooth. Season with black pepper and a pinch of nutmeg if using. Taste to adjust seasoning, the mixture should be creamy but not overly salty, as the bacon will add flavour.

Spread the cream mixture evenly over the dough, leaving a small border around the edges. Arrange the sliced onions and bacon strips across the surface. Ensure toppings are spread thinly for even cooking and a crisp texture.

Using a baking tray or paddle, slide the parchment with the Flammkuchen onto the hot baking stone or tray. Bake for 8 to 10 minutes, or until the edges are golden and the base is crisp.

Repeat the process with the remaining portion of dough and toppings. Keep an eye on the oven – traditional Flammkuchen cooks quickly at high heat, and the thin crust can turn golden fast.

Once baked, remove from the oven and sprinkle with fresh chives. Slice into pieces while still warm and serve immediately. Flammkuchen pairs beautifully with a crisp white wine or a light German beer.