Save I stumbled onto this flatbread one August afternoon when the tomatoes on my counter were bordering on too ripe and I had a fistful of basil wilting in a jar. I wasn't planning to bake anything, but the dough came together so fast I barely had time to second-guess it. Twenty minutes later, the kitchen smelled like a pizzeria, and I was pulling a golden, blistered flatbread out of the oven. It's been my go-to ever since when I want something honest, quick, and satisfying without any fuss.
The first time I made this for friends, I'd forgotten I even invited them over until an hour before they arrived. I threw the dough together in a panic, rolled it out on a floured dish towel because I couldn't find parchment, and topped it with whatever looked good. When they walked in, the flatbread was cooling on the counter, and one of them said it smelled like vacation. I didn't correct her.
Ingredients
- All-purpose flour: This is the backbone of the dough, and I've learned that measuring by weight gives you the most consistent crust every time.
- Instant yeast: It works fast and doesn't need to be bloomed separately, which is why this dough comes together in minutes instead of hours.
- Sugar: Just a pinch to wake up the yeast and add a barely-there sweetness that balances the salt.
- Salt: I use fine sea salt in the dough and save the flaky stuff for finishing, it makes all the difference in texture.
- Warm water: It should feel like bathwater, hot enough to activate the yeast but not so hot it kills it.
- Olive oil: Use a good one you'd actually drizzle on bread, it flavors the dough and helps the crust crisp up beautifully.
- Ripe tomatoes: I slice them thin so they don't waterlog the dough, and I've learned that slightly overripe ones taste even sweeter after baking.
- Fresh basil leaves: Tear them by hand right before serving so they stay vibrant and fragrant, don't add them before baking or they'll blacken.
- Flaky sea salt: This is where the magic happens, those little crystals catch the light and give every bite a satisfying crunch.
- Freshly ground black pepper: A few twists from the mill add warmth without overpowering the sweetness of the tomatoes.
Instructions
- Mix the dough:
- In a large bowl, whisk together the flour, yeast, sugar, and salt until evenly distributed. Pour in the warm water and olive oil, then stir with a wooden spoon until the dough pulls away from the sides and looks shaggy but cohesive.
- Knead and rest:
- Turn the dough out onto a floured surface and knead it for about five minutes, folding and pressing until it's smooth and springs back when you poke it. Shape it into a ball, cover it with a clean towel, and let it rest for ten minutes while you prep the toppings.
- Preheat and prep:
- Set your oven to 220°C (430°F) and line a baking sheet with parchment paper. I used to skip the parchment and regretted it every time the dough stuck.
- Roll it out:
- Use a rolling pin to stretch the dough into a rough oval or rectangle about a quarter inch thick, it doesn't have to be perfect. Transfer it carefully to the prepared baking sheet.
- Add the toppings:
- Brush the surface generously with olive oil, then lay the tomato slices out in a single layer, leaving a little border around the edges. Sprinkle with salt and pepper.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the crust is puffed and golden brown at the edges. The tomatoes should look slightly shriveled and caramelized.
- Finish and serve:
- Pull the flatbread out of the oven and immediately scatter the torn basil leaves over the top. Drizzle with a little more olive oil, slice it into pieces with a sharp knife, and serve while it's still warm.
Save There was an evening last spring when I made this on the back porch with my sister, and we ate it straight off the baking sheet while the sun went down. We didn't talk much, just passed the pieces back and forth and listened to the birds. It's funny how the simplest recipes become the ones you remember most clearly.
Making It Your Own
Once you've made this a few times, you'll start to see how flexible it is. I've added torn mozzarella, crumbled feta, thinly sliced red onion, even a drizzle of hot honey when I'm feeling adventurous. The dough is forgiving, and the toppings are really just a suggestion.
Storage and Reheating
This flatbread is best the day you make it, but if you have leftovers, wrap them in foil and reheat in a toaster oven at 180°C for about five minutes. The microwave will make the crust soggy, so avoid it if you can. I've even eaten cold slices for breakfast with a fried egg on top.
What to Serve It With
I usually serve this as an appetizer with a simple green salad dressed in lemon and olive oil, but it's hearty enough to be a light dinner on its own. A glass of chilled white wine or sparkling water with lemon feels right alongside it, especially in the summer.
- Pair it with a bowl of soup for a more filling meal.
- Serve it alongside grilled vegetables or a charcuterie board.
- Cut it into small squares and serve as finger food at a party.
Save This flatbread has a way of making an ordinary afternoon feel a little more intentional. I hope it does the same for you.
Recipe FAQs
- → What type of flour works best for this flatbread?
All-purpose flour creates a tender and crisp crust, though bread flour can provide a chewier texture if preferred.
- → Can I prepare the dough ahead of time?
Yes, the dough can be mixed and refrigerated for up to 24 hours, allowing the flavors to develop slowly.
- → How do I achieve a crispy crust?
Roll the dough thin, brush generously with olive oil, and bake at a high temperature to ensure a golden, crispy crust.
- → Are there suggested toppings to complement the tomato and basil?
Fresh mozzarella, feta cheese, chili flakes, or a drizzle of balsamic glaze add extra flavor and richness.
- → What’s the best way to reheat leftovers?
Warm leftover flatbread in a toaster oven or oven to maintain crispness without making it soggy.