Simple Homemade Tomato Basil Flatbread (Printable)

Golden flatbread topped with juicy tomatoes and fragrant basil, perfect as a light Mediterranean snack.

# What You'll Need:

→ Dough

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

→ 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

# How to Make It:

01 - In a large bowl, whisk together flour, instant yeast, sugar, and salt.
02 - Pour warm water and olive oil into the dry mixture; stir until a shaggy dough begins to form.
03 - On a floured surface, knead the dough for 5 minutes until smooth and elastic; shape into a ball, cover, and allow to rest for 10 minutes.
04 - Set the oven to 430°F and line a baking sheet with parchment paper.
05 - Roll the dough into a roughly oval or rectangular shape about 1/4 inch thick; transfer onto the prepared baking sheet.
06 - Brush the dough surface lightly with olive oil; evenly layer the tomato slices; season with flaky sea salt and freshly ground black pepper.
07 - Bake in the preheated oven for 18 to 20 minutes until the crust turns golden and crisp.
08 - Remove from oven; scatter torn basil leaves over the top and drizzle with additional olive oil; slice and serve warm.

# Expert Advice:

01 -
  • It uses pantry staples and comes together faster than waiting for delivery.
  • The dough is forgiving, even if you've never worked with yeast before.
  • It tastes like summer no matter what month it is.
  • You can eat it warm, cold, or reheated and it still feels special.
02 -
  • If your water is too hot, the yeast will die and your dough won't rise at all, so test it with your finger first.
  • Don't skip the resting time, even ten minutes makes the dough easier to roll and gives you a better texture.
  • Slice the tomatoes thin or they'll release too much water and make the crust soggy.
03 -
  • Use a pizza stone if you have one, it makes the bottom even crispier and more evenly browned.
  • Let the dough come to room temperature before rolling if you made it ahead, it'll stretch much easier.
  • Brush the crust edges with garlic-infused olive oil before baking for an extra layer of flavor.
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