MAKE THE DOUGH: In a large mixing bowl, or the bowl of a stand mixer, whisk together the flour, sugar and sea salt. Stir the yeast into 150ml (5 oz.) warm water until dissolved, then add to the bowl along with the oil. Knead for 5 minutes until you have a smooth dough that is stretchy and elastic. Shape into a round, cover with clingfilm and allow to rise for 30 minutes.

MAKE THE FILLING: Meanwhile, prepare the filling by stirring together the sour cream or crème fraîche, onion, thyme, stock powder and nutmeg in a small bowl. Heat the oven to 250°C /475°F / Gas 9 and line a large baking sheet with baking parchment paper.

ASSEMBLE: Divide the dough into two, and use a rolling pin to roll each out bit of dough very thinly on a lightly floured surface. You can either make two rounds, or two long ovals, each half the size of the baking tray. Lift the dough onto the prepared tray, spread each with half of the crème fraîche mixture, then sprinkle over the bacon.

COOK: Cook the Flammkuchen for 12-15 minutes until the dough is golden brown and crisp.

SERVE: Slice, sprinkle with chives and black pepper and serve hot.

WINE RECOMMENDATION: A crisp Riesling or Gewürztraminer is the traditional accompaniment to Flammkuchen.