Flatbread With Taleggio Tomato Jam Olives
Ingredients
- 9 tablespoon butter, divided
- 2 1/2 cup all-purpose flour (320 grams)
- 1/2 cup whole-wheat flour (64 grams)
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 1/4 cup warm water
- 12 ounce taleggio, thinly sliced (rinds still on)
- 1 1/2 cup tomato jam (recipe below)
- 3/4 cup torn castelvetrano olives
- 6 tablespoon oregano leaves
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