Simple Tomato Basil Flatbread (Printable)

Crispy golden flatbread layered with juicy tomatoes and fresh basil, perfect for light meals or appetizers.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant yeast
03 - 1/2 teaspoon granulated sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water
06 - 2 tablespoons olive oil

→ Topping

07 - 2 medium ripe tomatoes, thinly sliced
08 - 1/2 cup fresh basil leaves, torn
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon flaky sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Stir until a shaggy dough forms.
02 - Knead on a floured surface for 5 minutes until smooth and elastic. Shape into a ball, cover, and let rest for 10 minutes.
03 - Heat oven to 430°F. Line a baking sheet with parchment paper.
04 - Roll dough into a rough oval or rectangle about 1/4 inch thick and transfer to the prepared baking sheet.
05 - Brush dough surface with olive oil. Arrange tomato slices evenly on top, then season with sea salt and black pepper.
06 - Bake for 18 to 20 minutes until crust is golden and crisp.
07 - Remove from oven; scatter torn basil leaves and drizzle with additional olive oil.
08 - Slice the flatbread and serve immediately while warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour with ingredients you probably already have.
  • The crust gets crispy on the edges but stays tender in the middle, and the tomatoes caramelize just enough to taste sweet.
  • You can eat it warm as a snack or serve it to guests who will absolutely think you worked harder than you did.
02 -
  • If the dough feels too sticky when you're kneading, dust your hands and the counter with a little more flour, but don't add too much or the crust will turn out dense.
  • Don't skip the resting time after kneading, even ten minutes makes the dough easier to roll and helps it bake up lighter.
  • Add the basil only after baking or it will wilt and lose its color and flavor in the heat.
03 -
  • If your oven runs cool, bump the temperature up by 10 degrees or move the rack to the lower third so the bottom crisps up properly.
  • Use a pizza stone if you have one, it makes the crust even crispier and more evenly browned.
  • Don't overcrowd the tomatoes or the flatbread will steam instead of bake, leaving you with a soggy middle.
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