Save I pulled this flatbread out of the oven on a Tuesday night when I had nothing but flour, a sad tomato, and some wilting basil in the fridge. The dough came together in minutes, no mixer, no fuss. When it baked, the kitchen filled with that warm, yeasty smell that makes everything feel okay. I tore into it standing at the counter, barefoot, and it tasted better than anything I'd ordered all week. Sometimes the simplest things surprise you the most.
I made this for friends one Saturday afternoon when we were supposed to go out but decided to stay in instead. We sat on the back steps with wine and tore pieces off the tray, basil stuck to our fingers. One of them said it reminded her of something she had in Rome, and I didn't tell her I'd just made it up as I went. That flatbread became our thing after that, the recipe I'd text when someone asked what to bring.
Ingredients
- All-purpose flour: The backbone of the dough, and you don't need fancy bread flour to get a crisp, chewy crust.
- Instant yeast: This is the quick version that doesn't need proofing, so you skip a step and still get a light rise.
- Sugar: Just a pinch to wake up the yeast and add a whisper of sweetness to the dough.
- Salt: Brings out flavor in the dough and keeps it from tasting flat.
- Warm water: Not hot, just warm to the touch, or you'll kill the yeast before it has a chance to work.
- Olive oil: Adds richness to the dough and helps the crust crisp up beautifully in the oven.
- Ripe tomatoes: Use the juiciest ones you can find, they'll soften and caramelize as they bake.
- Fresh basil leaves: Torn, not chopped, so they release their oils and perfume the whole flatbread.
- Flaky sea salt: The kind that crunches when you bite into it and makes every flavor pop.
- Freshly ground black pepper: A little heat that balances the sweetness of the tomatoes.
Instructions
- Mix the dough:
- Stir the flour, yeast, sugar, and salt together in a big bowl, then pour in the warm water and olive oil. Use a wooden spoon or your hands to bring it into a shaggy, sticky mass that just barely holds together.
- Knead until smooth:
- Turn it out onto a floured counter and knead for about five minutes, folding and pressing until it feels soft and elastic. Cover it with a towel and let it rest while you catch your breath.
- Preheat and prep:
- Crank your oven to 220°C and line a baking sheet with parchment so nothing sticks. This step matters more than you'd think.
- Roll it out:
- Flatten the dough with a rolling pin into a rough oval or rectangle, about a quarter inch thick. It doesn't have to be perfect, rustic looks better anyway.
- Add the toppings:
- Brush the dough with olive oil, then lay the tomato slices across the surface like you're tucking them in. Sprinkle with salt and pepper.
- Bake until golden:
- Slide it into the oven and bake for 18 to 20 minutes, until the edges are crisp and the tomatoes have started to blister. The smell will tell you when it's ready.
- Finish with basil:
- Pull it out, scatter torn basil leaves on top, and drizzle with a little more olive oil. Slice it up and serve while it's still warm and crackling.
Save The first time I served this to my mom, she asked if I'd bought it from a bakery. I laughed and showed her the flour still dusted on the counter. She took another slice and said she didn't know I could make something like this. Neither did I, honestly, until I tried.
How to Store and Reheat
Wrap leftover slices in foil and keep them in the fridge for up to two days. Reheat in a toaster oven at 180°C for about five minutes to bring back the crispness. The microwave will make it chewy, so avoid that if you can.
Ways to Make It Your Own
I've added torn mozzarella before baking and it melted into creamy pools between the tomatoes. A drizzle of balsamic glaze at the end adds a sweet-tart punch that's almost addictive. If you like heat, scatter red chili flakes over the top before it goes in the oven.
What to Serve It With
This flatbread works as an appetizer with olives and cheese, or as a light dinner with a simple green salad. I've also cut it into small squares and served it at parties, and it disappears faster than anything else on the table.
- Pair it with a crisp white wine or sparkling water with lemon.
- Serve alongside hummus or whipped feta for dipping.
- Cut into strips and pack for a picnic, it travels well and tastes good at room temperature.
Save This flatbread is the kind of recipe that makes you feel capable in the kitchen, even on days when nothing else goes right. Make it once and you'll keep coming back to it.