↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
1 envelope (1 scant tablespoon) active dry yeast
Pinch of granulated sugar
1 1/2 cups warm water (110 degrees)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons finely chopped fresh rosemary, plus 2 teaspoons leaves
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
10 ounces Taleggio cheese, rind removed, thinly sliced
3/4 ounce fresh black truffle (optional)
Flaked sea salt, for sprinkling
Directions
Place oven rack in middle position, and place a pizza stone on rack. Preheat oven to 450 degrees. Combine yeast, sugar, and water in the bowl of a standing mixer fitted with the dough hook attachment. Let stand until foamy, about 10 minutes. Stir until yeast and sugar have dissolved. Add 6 tablespoons oil, the chopped rosemary, flour, coarse salt, and Parmesan, and beat on medium speed until dough forms a ball, about 2 minutes.
On a lightly floured surface, knead dough until smooth and elastic. Lightly brush a medium bowl with oil. Place dough in bowl. Cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Punch down dough, and turn out onto a lightly floured surface. Cut in half, cover, and let rest for 10 minutes.
On a lightly floured piece of parchment, roll 1 portion of dough into a 9-by-16-inch rectangle, about 1/4 inch thick. Brush with 2 tablespoons oil. Arrange half the Taleggio on top, and sprinkle with 1 teaspoon whole rosemary leaves. Slide parchment and dough onto an inverted baking sheet, and use the sheet to slide parchment and dough onto the preheated stone in oven.
Bake, rotating bread once, until crust is just golden and cheese is bubbling, 10 to 12 minutes. Transfer parchment and bread to a wire rack. Shave half the truffle over top if desired, 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.
Serves 14 to 16.
If you don't have a pizza stone, use an inverted baking sheet and increase the baking time by two to three minutes. A piece of plain, unwaxed floss is perfect for thinly slicing the Taleggio cheese.
view more member recipes
Taleggio Flatbread
view my recipes
print
save
Category: BREADS
Prep Time: Cook Time: Total Time:
1 envelope (1 scant tablespoon) active dry yeast
Pinch of granulated sugar
1 1/2 cups warm water (110 degrees)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons finely chopped fresh rosemary, plus 2 teaspoons leaves
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
10 ounces Taleggio cheese, rind removed, thinly sliced
3/4 ounce fresh black truffle (optional)
Flaked sea salt, for sprinkling
Directions
Place oven rack in middle position, and place a pizza stone on rack. Preheat oven to 450 degrees. Combine yeast, sugar, and water in the bowl of a standing mixer fitted with the dough hook attachment. Let stand until foamy, about 10 minutes. Stir until yeast and sugar have dissolved. Add 6 tablespoons oil, the chopped rosemary, flour, coarse salt, and Parmesan, and beat on medium speed until dough forms a ball, about 2 minutes.
On a lightly floured surface, knead dough until smooth and elastic. Lightly brush a medium bowl with oil. Place dough in bowl. Cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Punch down dough, and turn out onto a lightly floured surface. Cut in half, cover, and let rest for 10 minutes.
On a lightly floured piece of parchment, roll 1 portion of dough into a 9-by-16-inch rectangle, about 1/4 inch thick. Brush with 2 tablespoons oil. Arrange half the Taleggio on top, and sprinkle with 1 teaspoon whole rosemary leaves. Slide parchment and dough onto an inverted baking sheet, and use the sheet to slide parchment and dough onto the preheated stone in oven.
Bake, rotating bread once, until crust is just golden and cheese is bubbling, 10 to 12 minutes. Transfer parchment and bread to a wire rack. Shave half the truffle over top if desired, 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.
Serves 14 to 16.
If you don't have a pizza stone, use an inverted baking sheet and increase the baking time by two to three minutes. A piece of plain, unwaxed floss is perfect for thinly slicing the Taleggio cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Flatbread
by sgre52160
Roasted Garlic Bechamel 1 cup whole milk 2 Tbsp butter 2 Tbsp flour 1 clove of garlic, minced 1 shallot, minced 1/4 tsp salt 1/4 tsp pepper dash freshly grated nutmeg thin pizza c
by sgre52160
Roasted Garlic Bechamel 1 cup whole milk 2 Tbsp butter 2 Tbsp flour 1 clove of garlic, minced 1 shallot, minced 1/4 tsp salt 1/4 tsp pepper dash freshly grated nutmeg thin pizza c
Herbed Flatbread
by ICOOK2
one bite of these crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short 1 cup warm water (about 110) 1 tsp active dry yeast (from one 1/2
by ICOOK2
one bite of these crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short 1 cup warm water (about 110) 1 tsp active dry yeast (from one 1/2
Chicken Alfredo Flatbread
by tdetwiler82
INGREDIENTS 5 Roma or plum tomatoes, diced 3 garlic cloves, chopped 1 cup Alfredo sauce 1 tsp. salt 1/2 tsp. black pepper 2 1/2 cups shredded mozzarella cheese 1/2 cup fresh basil leaves, ste
by tdetwiler82
INGREDIENTS 5 Roma or plum tomatoes, diced 3 garlic cloves, chopped 1 cup Alfredo sauce 1 tsp. salt 1/2 tsp. black pepper 2 1/2 cups shredded mozzarella cheese 1/2 cup fresh basil leaves, ste
Breakfast Flatbread Pizza
by sgre52160
1 package flatbread 1/2 cup grated Parmesan cheese 6 strips double smoked bacon 1 cup shredded Mozzarella cheese 4 large eggs 2tbsp finely chopped flat leaf parsley 1tbsp finely chopped chives
by sgre52160
1 package flatbread 1/2 cup grated Parmesan cheese 6 strips double smoked bacon 1 cup shredded Mozzarella cheese 4 large eggs 2tbsp finely chopped flat leaf parsley 1tbsp finely chopped chives
Flatbread Pizza With Corn
by ICOOK2
2 ears fresh corn 8-10 sun-dried tomatoes, rehydrated and sliced in strips 4 green onions, trimmed and thinly sliced 1 herb and cheese flatbread * 2 cups shredded Fontina cheese Instructio
by ICOOK2
2 ears fresh corn 8-10 sun-dried tomatoes, rehydrated and sliced in strips 4 green onions, trimmed and thinly sliced 1 herb and cheese flatbread * 2 cups shredded Fontina cheese Instructio
view more member recipes