Best recipe for Taleggio flatbread

Taleggio flatbread

Recipe by Mikael Wallborg

Nothing beats the smell of freshly baked bread. This Taleggio flatbread is a winner every time - either as an appetizer or as a substitute for a more refined bread basket. And what’s even better is that 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

Place the oven rack in the middle and put a pizza stone on the rack. Preheat the oven to 250 degrees. Mix 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 tbsp 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 tbsp oil, 1 tsp rosemary leaves, and Taleggio. Cut into wedges or squares and serve warm or at room temperature.