Simple Homemade Tomato Basil Flatbread (Printable)

Golden flatbread with sliced tomatoes and fresh basil, ideal for a quick, flavorful bite.

# What You 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

→ Topping

07 - 2 medium ripe tomatoes, sliced thin
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 olive oil, stirring until a shaggy dough forms.
02 - Knead 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 oven to 430°F. Line a baking sheet with parchment paper.
04 - Roll dough into a rough oval or rectangle about 1/4 inch thick and transfer to the prepared baking sheet.
05 - Brush dough with olive oil, arrange tomato slices evenly over the surface, then sprinkle with sea salt and black pepper.
06 - Bake for 18 to 20 minutes until crust is golden and crisp.
07 - Remove from oven, scatter torn basil leaves on top, drizzle with additional olive oil, slice, and serve warm.

# Expert Tips:

01 -
  • It comes together faster than a pizza delivery and tastes like you actually tried.
  • The dough is so forgiving it practically kneads itself, no stand mixer drama required.
  • You can top it with whatever's in your fridge and still look like you planned it.
02 -
  • If the dough feels too sticky after mixing, don't panic, just dust your hands and the counter with a little extra flour while kneading.
  • Don't skip the rest time, even ten minutes makes the dough easier to roll and gives you a lighter, airier crust.
  • Slice your tomatoes thin or they'll release too much water and turn your flatbread into a soggy mess.
03 -
  • Use a pizza stone if you have one, it makes the bottom extra crispy and gives you that wood-fired feeling at home.
  • Let the dough come to room temperature before rolling if it's been in the fridge, cold dough fights back and won't stretch right.
  • Taste your tomatoes first, if they're bland, a pinch of sugar on top before baking will wake them up.
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