Flatbread With Taleggio Tomato Jam Olives

Ingredients

• 9 tablespoons butter, divided
• 2 1/2 cups all-purpose flour (320 grams)
• 1/2 cup whole-wheat flour (64 grams)
• 1 teaspoon kosher salt
• 1 teaspoon instant yeast
• 1 1/4 cups warm water
• 12 ounces taleggio, thinly sliced (rinds still on)
• 1 1/2 cups tomato jam (recipe below)
• 3/4 cup torn castelvetrano olives
• 6 tablespoons oregano leaves

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