Taleggio flatbread

Nothing beats the smell of freshly baked bread. This Taleggio flatbread is a winner every time - either as a starter or as a replacement for a fancier bread basket. And what's even better is that you don't even need to preheat the OneTray - just stretch the dough out straight on the shiny side, top with cheese, then slide into the oven.

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)
  1. Place the oven rack in the centre and place a pizza stone on the rack. Preheat the oven to 450 degrees. In the bowl of a standing mixer with dough hook attachment, mix yeast, sugar and water. Let stand until frothy, about 10 minutes. Stir until yeast and sugar have dissolved. Add 6 tbsp oil, chopped rosemary, flour, coarse salt and Parmesan and work at medium speed until the dough forms a ball, about 2 minutes.
  2. Knead the dough on a lightly floured surface until it is smooth and elastic. Brush a medium-sized bowl lightly with oil. Place the dough in the bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 1 hour.
  3. Bake, rotating the bread once, until the crust is golden and the cheese is bubbling, 10 to 12 minutes. Transfer parchment and bread to a wire rack. If desired, shave over half of the truffles and sprinkle with flaked sea salt. Repeat with remaining dough, 2 tablespoons oil, 1 teaspoon rosemary leaves, and Taleggio. Slice into wedges or squares and serve warm or at room temperature.
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