Flammkuchen with Gypsy Speck, Fresh Figs, Thyme & Fig Syrup

Published 11th March, 2020

Cuisine: German   Serves: 2

Preparation: 10 Mins   Cooking: 5 Mins


  • 2 Flammkuchen
  • 120gm Sour Cream
  • 1 Clove Garlic, minced
  • 100gm Barossa Fine Foods Gypsy Speck, sliced very thin
  • 2-3 Fresh Figs
  • 6 Sprigs Fresh Thyme
  • Cracked Black Pepper
  • ‘The Figgery’ Sticky Fig Syrup


  1. Preheat oven or pizza oven
  2. In a small bowl mix together the sour cream & garlic
  3. Spread the flammkuchen base evenly up to 0.5cm from the edge with the sour cream, add the slices of Gypsy Speck.
  4. Bake in the oven with upper & lower heat. The flammkuchen should be baked for 3-4 minutes 250-300℃ directly on a fireclay stone. Alternatively use a barbecue plate with the hood closed.
  5. Remove from the oven and top with slices of fresh fig, scatter over the thyme leaves, drizzle with a little sticky fig syrup & grind over some black pepper.


  1. Do not cook flammkuchen on baking paper
  2. If fig syrup is not available use balsamic glaze