Save I pulled this flatbread out of the oven on a Tuesday night when I had nothing planned and even less energy. The dough came together in one bowl, no fuss, and twenty minutes later the kitchen smelled like a summer garden. It wasn't fancy, but it felt like I'd done something real.
The first time I made this for friends, I was nervous because it seemed too simple. But they tore into it before I even finished slicing, and one of them said it tasted like something her grandmother used to make in Sicily. I didn't have the heart to tell her I'd just winged it with what was in my fridge.
Ingredients
- All-purpose flour: The backbone of the dough, and it doesn't need to be fancy. I've used the cheapest supermarket brand and it worked perfectly every time.
- Instant yeast: This is the kind that goes straight into the flour without proofing, which saves you a step and a bowl. If you only have active dry yeast, just dissolve it in the warm water first.
- Sugar: A tiny bit wakes up the yeast and helps the crust brown beautifully without making the dough sweet.
- Salt: Don't skip it. It sharpens every other flavor and keeps the dough from tasting flat.
- Warm water: Should feel like bathwater, not hot coffee. Too hot and you'll kill the yeast, too cold and nothing will happen.
- Olive oil: Use the good stuff if you have it, especially for brushing on top. You'll taste the difference.
- Ripe tomatoes: Juicy, in-season tomatoes are everything here. If they're bland, the whole flatbread suffers, so taste one before you slice it.
- Fresh basil: Torn by hand, not chopped. It bruises less and smells incredible when it hits the hot crust.
- Flaky sea salt: The little crunchy bursts make every bite more interesting. Regular salt works, but flaky is worth keeping around.
- Black pepper: Freshly ground, always. The pre-ground stuff tastes like dust compared to what comes out of a pepper mill.
Instructions
- Mix the dough:
- Stir everything together in one big bowl until it looks shaggy and pulls away from the sides. It should feel a little sticky but not wet.
- Knead it out:
- Flour your counter lightly and work the dough with your palms for about five minutes. You'll feel it go from rough to smooth and springy under your hands.
- Let it rest:
- Cover the dough with a towel and give it ten minutes to relax. This makes rolling it out so much easier, trust me.
- Preheat and prep:
- Get your oven hot, 220 degrees Celsius, and line a baking sheet with parchment so nothing sticks.
- Roll it thin:
- Press the dough into a rough oval or rectangle, about a quarter inch thick. It doesn't have to be perfect, rustic looks better anyway.
- Build the flatbread:
- Brush olive oil all over the dough, then lay the tomato slices on top like fallen leaves. Sprinkle with salt and pepper.
- Bake until golden:
- Slide it into the oven for 18 to 20 minutes. The edges should be crisp and the tomatoes softened and a little caramelized at the tips.
- Finish with basil:
- Pull it out, scatter the torn basil over the hot surface, and drizzle with a little more olive oil. Slice it up and serve while it's still warm.
Save I remember sitting on the back step with my neighbor, splitting a piece of this flatbread while the sun went down. We didn't talk much, just ate and watched the sky turn orange. It's one of those recipes that doesn't need an occasion, it makes its own.
How to Know When It's Done
The crust should sound hollow when you tap the underside, and the edges will be deeply golden, almost blistered in spots. If the tomatoes are starting to char just a little, that's perfect. Don't pull it out too early or the bottom will be pale and chewy instead of crisp.
What to Serve It With
This flatbread plays well with a simple green salad dressed in lemon and olive oil, or a bowl of soup if you want something more filling. I've also served it alongside roasted vegetables or just eaten it on its own with a glass of cold white wine. It doesn't need much company.
Ways to Switch It Up
Once you've made the basic version, you can start playing around. Fresh mozzarella torn over the tomatoes before baking turns it into something closer to pizza. A handful of arugula tossed on top right before serving adds a peppery bite. Sometimes I drizzle balsamic glaze over the whole thing at the end, and it tastes like something from a café.
- Crumble feta or goat cheese on top halfway through baking for a tangy creaminess.
- Sprinkle chili flakes over the tomatoes if you like a little heat that builds as you eat.
- Swap basil for fresh thyme or oregano when you want something earthier and less sweet.
Save This flatbread has gotten me through lazy weeknights and last-minute guests more times than I can count. It's the kind of recipe that makes you look like you know what you're doing, even when you're just making it up as you go.