Pin it I pulled this flatbread out of the oven one late August evening when the tomatoes on my counter were almost too ripe to ignore. The kitchen smelled like warm bread and olive oil, and I remember tearing into the first slice before it even cooled. It wasn't fancy, but it tasted like summer ending on the best possible note.
The first time I made this, my neighbor stopped by and ended up staying for dinner. We sat on the back steps with the whole flatbread between us, pulling off pieces and talking until the sun went down. She still asks me to make it whenever she comes over.
Ingredients
- All-purpose flour: The backbone of the dough, and regular flour works beautifully here without needing anything fancy or high-protein.
- Instant yeast: Gives the dough a light rise without a long wait, and you can mix it straight in without blooming it first.
- Warm water: Should feel like a comfortable bath on your wrist, not hot enough to kill the yeast or too cool to wake it up.
- Olive oil: Adds richness to the dough and a golden finish when you brush it on top before baking.
- Ripe tomatoes: Use the ones that smell sweet and feel heavy, slice them thin so they soften without making the dough soggy.
- Fresh basil: Tear it by hand and add it after baking so it stays bright green and fragrant instead of turning dark and bitter.
- Flaky sea salt: Finishes everything with a little crunch and brings out the sweetness in the tomatoes.
Instructions
- Mix the dough:
- Combine the flour, yeast, sugar, and salt in a large bowl, then pour in the warm water and olive oil. Stir with a wooden spoon until it starts to clump together and pull away from the sides.
- Knead until smooth:
- Turn the dough out onto a floured counter and knead it for about five minutes, pushing and folding until it feels soft and springy. Cover it with a towel and let it rest while you prep everything else.
- Preheat and prep:
- Set your oven to 220°C and line a baking sheet with parchment paper so the bottom gets crispy without sticking.
- Roll it out:
- Use a rolling pin to stretch the dough into a rough oval or rectangle, aiming for about a quarter inch thick. It doesn't have to be perfect, rustic edges make it look homemade in the best way.
- Add the toppings:
- Brush the dough with olive oil, lay the tomato slices out evenly, and sprinkle with salt and pepper. The oil helps the crust turn golden and keeps the tomatoes from drying out.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 18 to 20 minutes, watching for the edges to puff and brown. The smell will tell you when it's almost ready.
- Finish with basil:
- Pull it out, scatter the torn basil leaves over the top, and drizzle with a little more olive oil. Slice it while it's still warm and try not to eat it all at once.
Pin it I once brought this to a potluck and someone asked if I'd ordered it from a bakery. I didn't correct them right away, just enjoyed the compliment and made a mental note to double the batch next time.
What to Serve It With
This flatbread works beautifully on its own, but I love pairing it with a simple green salad dressed in lemon and olive oil. It also makes a great side for soup, especially something light like minestrone or white bean. If you want to make it more of a meal, add some crumbled feta or fresh mozzarella before baking.
How to Store Leftovers
Let any leftover flatbread cool completely, then wrap it in foil or store it in an airtight container. It keeps at room temperature for a day or in the fridge for up to three. Reheat slices in a toaster oven or regular oven at 180°C for a few minutes to bring back the crispness.
Ways to Change It Up
Once you've made this a few times, it becomes a template for whatever you have on hand. I've topped it with caramelized onions and thyme, roasted red peppers and olives, even just garlic oil and rosemary.
- Swap the tomatoes for zucchini ribbons or thinly sliced bell peppers if that's what's in season.
- Add a handful of grated Parmesan or pecorino on top of the tomatoes before baking for a salty, nutty finish.
- Drizzle with balsamic glaze or hot honey right before serving for a sweet and tangy contrast.
Pin it This flatbread has become one of those recipes I turn to when I want something satisfying without a lot of fuss. I hope it finds a spot in your kitchen too.
Recipe FAQs
- → How do I achieve a crisp flatbread crust?
Use a hot oven (around 220°C/430°F) and roll the dough thinly. Brushing with olive oil before baking helps crisp the surface.
- → Can I use fresh or dried basil for topping?
Fresh basil works best to preserve its aroma and texture. Add it after baking to maintain freshness.
- → What type of flour is recommended for the dough?
All-purpose flour creates a tender yet sturdy dough suitable for flatbreads.
- → How should the dough be prepared before baking?
Mix ingredients until shaggy, knead for about 5 minutes, rest the dough covered for 10 minutes, then shape thinly.
- → Can additional toppings be included?
Yes, additions like fresh mozzarella, feta, chili flakes, or balsamic glaze can enhance flavor and texture.