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Taleggio Flatbread

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Taleggio Flatbread

Ingredients

  • 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
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