Taleggio flatbreads & pickled blackberries
Jamie Oliver · jamieoliver.com · 2024 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: runny honey, taleggio cheese.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.40%
Oil
0%
Sauce
n/a
Cheese
120g
Dough weight
511g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- yeast1 x 7g sachet dry active yeast7g
- sugarrunny honey1 tsp · 4.2g
- flourstrong bread flour400g
- flourwholemeal strong flour100g
- oilolive oiln/a
- cheese otherTaleggio cheese120g
- oilextra virgin olive oiln/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 sprigs of fresh rosemary
- over cheese1 small bulb of fennel
- over cheese12 pickled blackberries
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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