Cookstory extra

...with a couple of recipes for flamiche

In its simplest form, the flamiche of northern France is or was - much like Liguria's focaccia and the Neapolitan pizza - a flatbread prepared with already-risen dough as the baker’s breakfast. Slipped into the oven as soon as the wood fire had been lit and the flame was still high, it only took a minute or two to blister and blacken, when it was ready to eat hot, spread with butter and topped with sliced raw leek or onion. Variations on the theme are to be found in village bakeries throughout France.