Dissolve the yeast in 100 ml of lukewarm water and leave it to proof for 10 minutes or until it becomes foamy. Mix together the flour with the salt and create a well in the middle. Pour the yeasted water with the remaining lukewarm water and the oil into the well, and knead until a smooth and elastic dough forms. Cover the dough and leave it to rise for 30 minutes.
Preheat the oven (electric 250°C / convection 220°C). Line two baking sheets with parchment paper.
Slice the ham into thin strips. Peel, quarter and slice the onions into thin rings. Punch the air out of the dough and briefly knead it again, before dividing it into two equally sized portions. Place the two pieces of dough onto the prepared baking sheets, and roll them as thinly as possible (so that the flammkuchen becomes nice and crispy when baked). Generously spread the bases with the goats cheese and sprinkle with salt, pepper and the dried herbs. Divide the onions and ham between the two flammkuchens. Bake the flammkuchen (one at a time) on the lowest oven shelf for 10 minutes. Slice the figs and after 10 minutes of the baking time place the figs onto the flammkuchen. Continue baking the flammkuchen for another 5 minutes or until golden brown. In the meantime, wash, shake dry, and chop the fresh parsley and basil.
Remove the flammkuchen from the oven and sprinkle with the parsley and basil.
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