Taleggio, mozzarella, prosciutto, olive + basil flatbreads

Taleggio, mozzarella, prosciutto, olive + basil flatbreads

Chefs Eat Toasties Too
Brendan Homan

This is my go-to midweek sandwich – so easy, but delicious. Chuck the dough ingredients into a mixer for a few minutes and leave to rest for 30 minutes.


Quantity Ingredient
250g 00 flour, plus extra for dusting
20g unsalted butter, softened
1 tablespoon plain yoghurt
125ml full-cream milk
1 teaspoon salt flakes
160g taleggio, sliced
100g proscioutto
4 see method for ingredients
60g ligurian olives
160g mozarella, torn
fresh basil leaves
freshly ground black pepper
4 flatbreads, (see recipe method)


  1. Place the flour, butter, yoghurt, milk and salt in a bowl and knead with your hands to form a dough. Turn the dough out onto a lightly floured work surface and knead for 4 minutes until you have a smooth and stretchy dough. Form the dough into a ball and wrap it in plastic wrap. Rest the dough at room temperature for 30 minutes.
  2. Cut the dough into four even pieces. On a lightly floured work surface, roll out each piece of dough into a 20 cm round. Stack the flatbread rounds in between pieces of lightly floured baking paper to stop them sticking to the bench.
  3. Heat a large non-stick frying pan over medium heat and cook one flatbread at a time. Cook for 1 minute or until the surface of the flatbread starts to bubble and expand. Flip the bread over and add a quarter of the sliced taleggio to one half of the bread. To the same half add some prosciutto, two tomato halves, some sliced olives and basil leaves before topping with mozzarella and pepper. Fold the empty side of the flatbread over the mozzarella and flip the flatbread over. Cook for a couple of minutes and flip again if needed to ensure the cheese has melted. Reserve, cover with a cloth and keep warm. Cook the remaining flatbreads and serve immediately with more fresh basil leaves and a grinding of pepper.

Pro tip

  • You can use any fillings you want; my combo here is just a suggestion (a delicious one, though). Give this a try and it will become a favourite. I make it once a week with whatever fillings I have in my refrigerator.
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