Cheese-Stuffed Flatbread

Name: Cheese-Stuffed Flatbread
Yield: makes 1 large flatbread
Ingredients: 1 1/3 cups/200 grams all-purpose flour, plus more for kneading the dough; 1 teaspoon/6 grams fine sea salt; 3 tablespoons/42 grams olive oil, plus more for the pan and for brushing the bread; 1/2 cup/112.5 grams lukewarm (105°F–115°F/41°C–46°C) water; 3 cups/300 grams grated Gruyère cheese; Coarse sea salt and freshly ground black pepper

December 9, 2011

This flatbread is a riff on the classic focaccia from Recco, Italy. Unlike the traditional yeasted focaccia, this bread is two layers of unleavened dough separated by cheese. The dough is made by first adding the oil to the flour, mixing it in to coat the starch, and then adding the water. This method keeps the flour from clumping and facilitates a well-blended dough. This flatbread is a great way to start a dinner party with everyone congregating in and around the kitchen, cocktails in hand as the flatbread comes out of the oven. It’s a graphic illustration of the power of steam leavening. After the bread is cut it deflates into a truly flat bread. It’s beautiful and delicious, a sure conversation piece as people relax and settle in for the evening.

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