Simple Tomato Basil Flatbread (Print version)

Crisp flatbread topped with juicy tomatoes and fragrant basil, ideal for a flavorful snack or 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 (about 37°C / 98°F)
06 - 2 tablespoons olive oil

→ 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, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a coarse dough forms.
02 - Knead dough on a floured surface for 5 minutes until smooth and elastic. Shape into a ball, cover, and allow to rest for 10 minutes.
03 - Heat oven to 430°F (220°C). Line a baking sheet with parchment paper.
04 - Roll dough into a rough oval or rectangle approximately 1/4 inch thick. Transfer to prepared baking sheet.
05 - Brush dough surface with olive oil. Evenly layer tomato slices on top, then season with sea salt and black pepper.
06 - Bake in preheated oven for 18 to 20 minutes until crust is golden and crisp.
07 - Remove flatbread from oven, scatter torn basil leaves over the top, and drizzle with additional olive oil. Slice and serve warm.

# Expert Tips:

01 -
  • The dough is almost foolproof and doesn't need any rising time beyond a quick rest.
  • It tastes like something you'd order at a cafe, but you made it with your own hands in under an hour.
  • You can top it with whatever you have around, but tomatoes and basil feel like summer no matter the season.
02 -
  • Don't overwork the dough or it'll get tough. Five minutes of kneading is enough.
  • If your tomatoes are really juicy, blot them gently with a paper towel before putting them on the dough to avoid a soggy crust.
  • The flatbread is best eaten warm, straight from the oven. Leftovers reheat well in a toaster oven, but they lose a little magic.
03 -
  • Use a pizza stone if you have one. It makes the bottom extra crispy and gives the flatbread a more professional texture.
  • Let the dough come to room temperature if you've stored it in the fridge. Cold dough is stubborn and hard to roll out.
  • Don't skip the final drizzle of olive oil. It pulls everything together and makes the basil glisten.
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