Preheat your oven to 500°F (260°C) or as hot as your oven can go. Place a pizza stone, pizza tray, or inverted baking sheet in the oven while it heats.

In a large mixing bowl, combine the flour and 1/2 teaspoon of salt. Gradually add the olive oil and water, mixing until a rough dough forms. If the dough seems dry, add more water, one teaspoon at a time.

Transfer the dough to a lightly floured surface and knead it for 4 to 5 minutes until it becomes smooth and flexible. Cover the dough with a clean cloth or plastic wrap to let it rest for 15 to 20 minutes.

In a small bowl, mix the crème fraîche with 1/4 teaspoon salt, black pepper, and optional nutmeg for added depth.

Slice the onion very thinly and chop the smoked bacon into small strips.

If the bacon is thick or fatty, sauté it lightly for 2 to 3 minutes until it begins to render its fat, but do not let it crisp up completely.

Divide the rested dough into 2 equal portions. Roll out one portion on parchment paper into a thin oval or rectangle.

Spread a thin layer of the crème fraîche mixture over the dough, leaving a small border at the edges. Distribute the sliced onions and bacon evenly over the top.

Carefully slide the parchment paper with the Flammkuchen onto the preheated baking stone or tray. Bake for 8 to 12 minutes or until the edges are golden brown and crispy.

Remove the Flammkuchen from the oven and sprinkle with fresh chives or parsley if desired. Cut into pieces and serve immediately.