Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1/2 cup Robiola di Bossolasco cheese, crumbled
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- Salt and pepper, to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the flour, salt, and baking powder.
3. Add the warm water and olive oil to the bowl and stir until a dough forms.
4. Turn the dough out onto a floured surface and knead for 2-3 minutes until smooth.
5. Roll the dough out into a thin, rectangular shape and transfer it to a parchment-lined baking sheet.
6. Sprinkle the crumbled Robiola di Bossolasco cheese and chopped herbs over the top of the dough.
7. Season with salt and pepper to taste.
8. Bake the flatbread for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 32g
- Protein: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of this recipe.
- Robiola di Bossolasco cheese can be substituted with any soft, creamy cheese such as brie or camembert.
Variations:
- Add sliced tomatoes or roasted vegetables to the top of the flatbread before baking.
- Substitute the fresh herbs with dried herbs or spices such as garlic powder or red pepper flakes.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast in the dough.
- Use a pizza cutter or sharp knife to slice the flatbread into even pieces.
- Serve the flatbread warm for the best flavor and texture.
Storage instructions:
- Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the flatbread, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the flatbread on a wooden cutting board or platter for a rustic presentation.
- Garnish with additional fresh herbs or a drizzle of olive oil before serving.
Garnishes:
- Fresh herbs such as thyme or rosemary
- A drizzle of olive oil
- Crushed red pepper flakes
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the cheese is not melting, place the flatbread under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with the dough or cheese to prevent the spread of bacteria.
- Store any leftover flatbread in the refrigerator and discard after 3 days.
Food history:
- Robiola di Bossolasco is a soft, creamy cheese from the Piedmont region of Italy. It is made from a blend of cow's and sheep's milk and has a mild, nutty flavor.
Flavor profiles:
- The Robiola di Bossolasco cheese adds a creamy, tangy flavor to the flatbread, while the fresh herbs add a fresh, herbaceous note.
Serving suggestions:
- Serve the flatbread as an appetizer or main course with a side salad or soup.
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Region: Italian