Best Taleggio flatbread recipe

Taleggio flatbread

Recipe by Mikael Wallborg

Nothing beats the aroma of freshly baked bread. This Taleggio flatbread is a winner every time—either as an appetizer or as a replacement for a more refined bread basket. Even better, you don’t even need to preheat the OneTray—just stretch the dough directly onto the shiny side, top with cheese, and slide it into the oven.

Cooking time: 1.5 h

Number of people: 2

Ingredients

Dough
25 g fresh yeast (or 1 sachet dry yeast)
1 teaspoon granulated sugar
3 dl lukewarm water
6 msk olivolja
1 tbsp fresh rosemary, finely chopped
About 7 dl of wheat flour (start with 6 dl and add more if necessary)
1 teaspoon of coarse salt
1 dl riven parmesan

Topping (for the first loaf):
Flint salt
Shaved truffles (optional)

For the second round:
2 tbsp olive oil
1 tsp fresh rosemary leaves
Taleggio (approx. 100 g, depending on flavour)

Here's how you do it

Position the oven rack in the center and place a pizza stone on the rack. Preheat the oven to 250 degrees. Combine the yeast, sugar, and water in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 10 minutes. Stir until the yeast and sugar have dissolved. Add 6 tablespoons oil, chopped rosemary, flour, coarse salt, and Parmesan, and mix on medium speed until the dough forms a ball, about 2 minutes.
Knead the dough on a lightly floured surface until smooth and elastic. Lightly oil a medium bowl. Place the dough in the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
Bake, rotating the bread once, until the crust is golden and the cheese is bubbling, 10 to 12 minutes. Transfer the parchment and bread to a wire rack. Shave half of the truffle over the top, if desired, and sprinkle with flaky sea salt. Repeat with the remaining dough, 2 tablespoons oil, 1 teaspoon rosemary leaves, and Taleggio. Cut into wedges or squares and serve warm or at room temperature.