Nothing beats the smell of freshly-baked bread. This Taleggio flatbread is a winner every time – either as a starter or fancy bread basket replacement. And what’s even better, you don’t even need to preheat the OneTray – just stretch out your dough straight on the shiny side, top with cheese, then slide into the oven.
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
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
3/4 ounce fresh black truffle (optional)
- 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.
- 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.