Tomato Herb Flatbread

I first made this flatbread a few weeks ago when we had some friends over for a nice summer dinner.  This was a great appetizer and I was immediately in love.  As in, I tried to think of a reason to have it for breakfast, lunch and dinner every day afterward 😉  Normally I don’t make appetizers for dinner when it is just Ben and I, but I made it a couple of nights ago because I just couldn’t go any longer without it!  It was extra special this time because I used the first tomatoes from our garden and herbs from my herb garden.  I absolutely love being able to walk outside and get ingredients for our dinner!  This could certainly be a meal in itself if paired with a soup or salad, or anything really because it is just that good and very adaptable.  Work it into your meal plan, you’ll be glad you did!

Tomato Herb Flatbread


For the dough:

½ tsp. sugar

1 ½ cups all-purpose flour

½ tsp. salt

½ cup warm water (about 110°)

1 ½ tsp. instant yeast


For the topping:

extra virgin olive oil

garlic salt


dried marjoram

dried parsley

dried oregano

tomatoes, sliced 1/8”-thick

4 large basil leaves, minced

1 rosemary skewer, finely minced

freshly grated Parmesan



In the bowl of a stand mixer fitted with the dough hook, combine the sugar, flour and salt.  In a liquid measuring cup, combine the warm water and yeast.  Turn the mixer on low speed and slowly pour the liquid into the dry ingredients.  Once the dough has formed, allow the mixer to continue kneading on low speed for about 2 minutes until the dough is smooth and elastic and clears the sides of the bowl.  Place the dough in a lightly oiled bowl, turned once to cover the whole ball in oil, and cover with a clean kitchen towel.  Allow to rise in a warm place until doubled in size, about 1 ½ hours.


Punch down the dough, return to the bowl, and let rise until doubled in size a second time, about 1 hour.  Meanwhile, preheat the oven to 500°.  Shape the dough into a rectangle on a baking stone.  Drizzle the dough lightly with olive oil and brush to cover evenly.  Sprinkle evenly with garlic salt, pepper and dried herbs to taste.  Lay sliced tomatoes evenly over the dough.  Sprinkle minced fresh herbs and grated cheese on top.  Bake until the edges of the dough are browned, about 12-15 minutes. 

Source: adapted from Good Things Catered

16 Responses

  1. Sounds marvelous. I’ll have to give it a try!

  2. I’m anxious to work with yeast and try this out with white whole wheat flour. Looks wonderful as usual! 🙂

  3. looks great!

  4. That looks just like my kind of snack. Simple and full of flavour, yum.

  5. Oh yay! I’m glad you liked the idea. Yeah, NOTHING beats graden tomatoes. They are so amazing. Your bread looks GREAT! Glad to hear it was a hit. Flatbreads are one of our favorite apps if we are entertaining on weeknights b/c it’s so simple and yummy. 🙂

  6. I love eating produce that you grow yourself. These look fantastic

  7. Yum, looks great…especially with the garden fresh tomatoes! I’ll def be giving this a try- I’m always looking for an excuse to add more bread to our meals 😉

  8. Oh my goodness, that looks sooo good! I am going to have to make this, shame I have to wait for the dough to rise!!

    yummy yummy yummy!

  9. This looks fantastic, Annie! I’m definitely craving it now!

  10. It looks delicious! Bread goes so well with everything. 🙂

  11. i love tomatoes – this looks delicious!

  12. Wow, that looks sooooo good! I HAVE to try this one soon!

  13. […] Source: Annie’s Eats […]

  14. This looks soooooooooooo delicious!!!
    I want to invite friends over for a lunch and this sounds like a great ay to start it!
    Just wondering though, can you make the dough the night before to save time?

    • Ivy, I’m sure you could but because it is a yeast dough, you would have to stop it from rising. With my pizza dough, I freeze it to stop it from rising and then put it in the fridge the morning I plan to use it to let it thaw for dinner. Let it sit at room temp for 30 minutes before rolling it out. A similar technique should work with this dough, though I’ve never tried it so no guarantees.

  15. this was fabulous. made it last night for a little pizza dinner party we were having. we tweaked it a bit (added minced garlic to the olive oil) and it was absolutely fabulous!

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