Taleggio Flatbread Food

TALEGGIO FLATBREAD

Steps:

• 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.

POTATO, TALEGGIO & SPINACH TART

Steps:

• Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
• Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
• Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
• Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.