Pin it I pulled this flatbread out of the oven on a Tuesday night when I had nothing but pantry staples and two tomatoes going soft on the counter. The kitchen smelled like warm bread and olive oil, and I remember thinking it felt too simple to be this good. My neighbor knocked just as I was tearing the basil, stayed for a slice, and left with the recipe scribbled on a grocery receipt. It's been my go-to ever since when I want something fast, satisfying, and just a little impressive.
The first time I made this for friends, I panicked halfway through because the dough looked too sticky. I added more flour than I should have, rolled it out anyway, and it still baked up beautifully. Everyone ate it warm, standing around the kitchen island, and nobody noticed my small crisis. That's when I realized this recipe doesn't ask for perfection, just a hot oven and a little confidence.
Ingredients
- All-purpose flour: The backbone of the dough, giving it structure without making it heavy or tough.
- Instant yeast: No proofing needed, just mix it straight in and let the dough do its thing during that short rest.
- Sugar: A tiny bit wakes up the yeast and adds a whisper of balance to the crust.
- Salt: Don't skip it, this is what makes the flatbread taste like bread and not cardboard.
- Warm water: Not hot, just warm to the touch, so the yeast stays happy and active.
- Olive oil: Keeps the dough soft inside, crisp outside, and adds that Mediterranean richness.
- Ripe tomatoes: Slice them thin so they soften and caramelize slightly without making the crust soggy.
- Fresh basil leaves: Torn, not chopped, and added at the end so they stay bright and fragrant.
- Flaky sea salt: Finishing salt makes a difference here, it adds little bursts of flavor with every bite.
- Freshly ground black pepper: Just enough to give the tomatoes a gentle kick without overpowering the sweetness.
Instructions
- Mix the dough:
- Combine 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 looks shaggy and pulls away from the sides.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for about 5 minutes, folding and pressing until it feels elastic and springs back when poked. Shape it into a ball, cover with a towel, and let it rest for 10 minutes.
- Preheat and prep:
- Set your oven to 220°C (430°F) and line a baking sheet with parchment paper while the dough rests.
- Roll it out:
- Use a rolling pin to stretch the dough into a rough oval or rectangle, about 1/4 inch thick. Don't stress about perfect edges, rustic looks better anyway.
- Add the toppings:
- Brush the surface with olive oil, then lay the tomato slices evenly across the dough. Sprinkle with salt and pepper, being generous but not heavy-handed.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the crust is crisp and the tomatoes have softened and started to brown at the edges.
- Finish with basil:
- Pull it out of the oven, scatter torn basil leaves over the top, and drizzle with a little more olive oil. Slice and serve while it's still warm and crackling.
Pin it I started making this on weeknights when I was too tired to think but too hungry to order in. It became the thing I'd pull together when friends texted last minute, or when I just wanted something warm and homemade without the commitment of a full recipe. There's something quietly satisfying about tearing into a flatbread you made with your own hands, especially when it tastes this good.
How to Store and Reheat
Leftovers keep in the fridge wrapped in foil for up to two days, though the crust softens a bit. I like reheating slices in a toaster oven at 180°C (350°F) for about 5 minutes, it brings back that crisp without drying it out. If you're reheating in a regular oven, place the flatbread directly on the rack for the best texture.
Ways to Make It Your Own
Once you've made the basic version, you'll start seeing possibilities everywhere. I've added torn mozzarella before baking, drizzled balsamic glaze at the end, or sprinkled chili flakes for a little heat. Sometimes I swap the tomatoes for roasted red peppers or caramelized onions, and it always works. The dough is a blank canvas, so trust your cravings and see where they take you.
Serving Suggestions
This flatbread shines as an appetizer with drinks, but it also works as a light dinner with a green salad on the side. I've served it alongside soup, sliced it into strips for dipping into hummus, and even packed cooled pieces for picnics. It's one of those recipes that fits into almost any meal without feeling out of place.
- Pair it with a simple arugula salad dressed in lemon and olive oil.
- Serve it warm with whipped feta or ricotta for dipping.
- Cut into squares and pack for lunch with cherry tomatoes and olives.
Pin it This flatbread has earned its place in my kitchen not because it's fancy, but because it's reliable, flexible, and always tastes like care. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home no matter where you are.
Recipe Questions & Answers
- → What type of flour works best for this flatbread?
All-purpose flour provides the ideal texture and structure. You can try bread flour for a chewier crust.
- → How do I ensure the flatbread crust is crispy?
Brushing the dough with olive oil before baking and baking at a high temperature ensures a crisp and golden crust.
- → Can I prepare the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours. Let it come to room temperature before rolling out.
- → What herbs complement the tomato and basil topping?
Fresh basil is classic, but you can also experiment with oregano or thyme for added aroma.
- → How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator and reheat in a toaster oven to restore crispness.