Save I pulled this flatbread out of the oven on a Tuesday night when I had nothing but tomatoes from the market and half a bunch of basil wilting in the fridge. The smell hit me before I even opened the oven door, warm and herbal and faintly sweet. It wasn't supposed to be dinner, just something to nibble on while I figured out what to actually make. But I ended up eating the whole thing standing at the counter, tearing off pieces with my hands.
The first time I made this for friends, I doubled the recipe and let everyone build their own. One person loaded theirs with olives and garlic, another went heavy on the cheese. But the simplest one, just tomatoes and basil like this, disappeared first. Someone said it tasted like vacation, and I think about that every time I make it now.
Ingredients
- All-purpose flour: The backbone of the dough, it gives you a tender crumb without needing bread flour or any special technique.
- Instant yeast: It activates fast and doesn't need proofing, so you skip the waiting and get straight to mixing.
- Sugar: Just a pinch to wake up the yeast and add a subtle sweetness to the crust.
- Salt: Sharpens every other flavor and keeps the dough from tasting flat.
- Warm water: Should feel like bathwater on your wrist, not hot enough to kill the yeast or cool enough to slow it down.
- Olive oil: Use something you'd actually want to taste, it soaks into the dough and crisps the edges beautifully.
- Ripe tomatoes: Slice them thin so they soften without making the flatbread soggy, and choose the ripest ones you can find for sweetness.
- Fresh basil leaves: Tear them by hand right before you use them, the bruising releases oils that smell like summer.
- Flaky sea salt: The texture matters here, it gives you little bursts of salt that regular table salt just can't match.
- Freshly ground black pepper: A few cranks from the mill add warmth and a tiny bite that balances the sweetness of the tomatoes.
Instructions
- Mix the dough:
- Combine the flour, yeast, sugar, and salt in a large bowl, then pour in the warm water and oil. Stir with a wooden spoon until it looks shaggy and pulls away from the sides.
- Knead until smooth:
- Turn the dough out onto a floured counter and knead it for about five minutes, folding and pressing until it feels elastic and springs back when you poke it. Cover it with a towel and let it rest while you preheat the oven.
- Roll it out:
- Use a rolling pin to stretch the dough into a rough oval or rectangle, about a quarter inch thick. It doesn't have to be perfect, the uneven edges will crisp up and look rustic.
- Add the toppings:
- Brush the dough with olive oil, then lay the tomato slices across the surface without overlapping too much. Sprinkle with salt and pepper like you mean it.
- Bake until golden:
- Slide the baking sheet into the hot oven and let it go for 18 to 20 minutes, until the crust is golden and the edges are starting to blister. The kitchen will smell incredible.
- Finish with basil:
- Pull it out, scatter the torn basil leaves over the hot flatbread, and drizzle with a little more olive oil. Slice it up and serve it warm while the crust is still crackling.
Save I made this on a night when I needed something easy and comforting, and it turned into one of those recipes I reach for without thinking. My neighbor knocked on the door halfway through and I handed her a slice still warm from the oven. She came back the next week asking for the recipe, and I realized it had become one of those things I just knew by heart.
How to Store and Reheat
This flatbread is best the day you make it, but leftovers keep in the fridge wrapped in foil for a day or two. Reheat slices in a toaster oven or a dry skillet to bring back the crispness. The microwave will make it chewy and sad, so skip that if you can.
Ways to Change It Up
If you want something richer, scatter torn mozzarella or crumbled feta over the tomatoes before baking. A drizzle of balsamic glaze or a sprinkle of chili flakes after it comes out adds a sweet or spicy edge. You could also swap the basil for arugula or oregano, depending on what you have around.
What to Serve It With
This flatbread works as an appetizer, a side, or even a light main if you pair it with a green salad or soup. I like it with a glass of cold white wine or sparkling water with lemon. It's also good for tearing apart and sharing, which makes it perfect for casual gatherings where people just graze and talk.
- Serve it warm, straight from the oven, for the best texture and flavor.
- Cut it into squares or strips depending on whether you want it formal or rustic.
- Leftovers make a surprisingly good breakfast if you reheat them with a fried egg on top.
Save This flatbread taught me that some of the best things you can make don't need a lot of ingredients or time, just good produce and a hot oven. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.
Recipe Questions & Answers
- → How do I make the dough for the flatbread?
Combine flour, instant yeast, sugar, and salt in a bowl. Add warm water and olive oil, then stir until a shaggy dough forms. Knead for about 5 minutes until smooth and elastic. Let rest before rolling out.
- → What is the best way to get a crispy crust?
Bake the flatbread at a high temperature (around 220°C/430°F) on a parchment-lined baking sheet until the edges turn golden and crisp, about 18-20 minutes.
- → Can I add toppings aside from tomato and basil?
Yes, fresh mozzarella or feta cheese can be added before baking. For extra flavor, try sprinkling chili flakes or drizzling balsamic glaze after baking.
- → How should I store leftovers?
Store flatbread in an airtight container once cooled. Reheat in a toaster oven to preserve crispness rather than using a microwave.
- → Is it necessary to brush olive oil on the dough before baking?
Brushing olive oil on the dough before baking helps create a golden crust and adds flavor. It also helps the tomato slices adhere to the surface.