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Swiss Cheese-Almond Flatbread

Makes: 24 servings Yield: Makes 2 rounds
Prep 40 mins
Rise 1 hr 20 mins
Bake 375° 25 mins

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  • 3 1/2 - 4 cups all-purpose flour
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1 1/4 cups warm water (120 degrees F to 130 degrees F)
  • 2 tablespoons olive oil
  • 1/2 cup finely shredded Swiss cheese
  • 1/3 cup sliced almonds
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse sea salt


In a large bowl, stir together 1 1/4 cups of the flour, the yeast, and salt. Add the warm water and 1 tablespoon of the olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

Punch down dough. Turn out onto a lightly floured surface. Divide in half. Lightly oil 2 baking sheets. Shape each half of the dough into a ball. Place on prepared baking sheets. Cover and let rest for 10 minutes. Flatten each ball into a circle about 9 inches in diameter. Using your fingers, press 1/2-inch-deep indentations about 2 inches apart into the surface. Brush with the remaining 1 tablespoon olive oil. Sprinkle with cheese, almonds, pepper, and coarse salt. Cover; let rise in a warm place until nearly double in size (about 20 minutes).

Preheat oven to 375 degrees F. Bake flatbread for 25 to 30 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

Swiss Cheese-Almond Flatbread