Simple Tomato Basil Flatbread (Printable version)

A golden, crisp flatbread topped with ripe tomatoes and fragrant basil leaves for a light meal.

# 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 more 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

# Directions:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and 2 tablespoons of olive oil, stirring until a shaggy dough forms.
02 - On a floured surface, knead the dough for 5 minutes until smooth and elastic. Shape into a ball, cover, and let rest for 10 minutes.
03 - Preheat the oven to 430°F. Line a baking sheet with parchment paper.
04 - Roll the dough to a rough oval or rectangle about 1/4 inch thick. Transfer it to the prepared baking sheet.
05 - Brush the dough with olive oil, then arrange the tomato slices evenly over the surface. Sprinkle with flaky sea salt and black pepper.
06 - Bake for 18 to 20 minutes until the crust is golden and crisp.
07 - Remove from oven, scatter torn basil leaves over the flatbread, and drizzle with additional olive oil. Slice and serve warm.

# Expert Tips:

01 -
  • It comes together in under an hour with ingredients you probably already have.
  • The dough is forgiving enough for beginners but still turns out crisp and golden every time.
  • You can dress it up or keep it bare bones, and it still tastes like you put in real effort.
02 -
  • If your dough feels too sticky, resist the urge to dump in extra flour, just lightly flour your hands and the surface instead.
  • Let the dough rest for those 10 minutes, it relaxes the gluten and makes rolling out so much easier.
  • Don't add the basil before baking or it will turn dark and bitter, always scatter it fresh at the end.
03 -
  • Use a pizza stone if you have one, it gives the crust an even crispier bottom.
  • Brush the edges with olive oil halfway through baking if they're browning too fast.
  • Let the flatbread cool for just a minute before slicing, it holds together better and you won't burn your mouth.
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