Simple Homemade Tomato Basil (Print Version)

Golden flatbread with ripe tomato slices and fresh basil leaves, brushed with olive oil and baked to crispness.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant yeast
03 - 1/2 teaspoon granulated sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water (around 110°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

# How to Prepare:

01 - Combine all-purpose flour, instant yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms.
02 - Knead the dough on a floured surface 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 out the dough into a rough oval or rectangle about 1/4 inch thick. Transfer it to the prepared baking sheet.
05 - Brush the dough with olive oil. Evenly layer the tomato slices over the surface, then sprinkle with flaky sea salt and black pepper.
06 - Bake for 18 to 20 minutes until the crust turns golden and crisp.
07 - Remove from the oven and scatter torn basil leaves on top. Drizzle with additional olive oil.
08 - Slice the flatbread and serve immediately while warm.

# Expert Advice:

01 -
  • The dough comes together in one bowl with no mixer, no fuss, and no long rise time.
  • It bakes up crisp on the edges and chewy in the center, with just enough oil to make it taste indulgent.
  • You can top it with almost anything, but tomatoes and basil feel like the platonic ideal of summer on bread.
02 -
  • If the dough feels too sticky when you're kneading, dust your hands and the counter with a little more flour, but don't overdo it or the crust will turn tough.
  • Don't add the basil before baking, it will blacken and turn bitter in the oven.
  • If your tomatoes are really juicy, blot them gently with a paper towel before arranging them on the dough to keep the base from getting soggy.
03 -
  • Let the dough rest for those 10 minutes, it relaxes the gluten and makes rolling it out so much easier.
  • Use parchment paper on the baking sheet so the bottom crisps up without sticking, and cleanup takes two seconds.
  • Taste your tomatoes before you slice them, if they're bland, a pinch of sugar over the top before baking will wake them up.
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