Tomato and Herb Flatbread



One hundred recipes and one year later! This is a great snack or lunch to have around. Its a bit like a pizza, but not as heavy.


Tomato and Herb Flatbread



½ tsp. sugar

1 ½ cups all-purpose flour

½ tsp. salt

½ cup warm water (about 110°)

1 ½ tsp. instant yeast

extra virgin olive oil



parsley, chopped

dill, chopped

mint, chopped

thyme, chopped

sage, chopped

tomatoes, sliced 1/8”-thick

4 large basil leaves, minced

freshly grated Parmesan



In the bowl combine the sugar, flour and salt.  In a liquid measuring cup, combine the warm water and yeast.  Mix dry ingredients and slowly pour the liquid into the dry ingredients. A little bit more water may be needed. Once the dough has formed, continue kneading 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.  Lay sliced tomatoes evenly over the dough and salt and pepper.  Sprinkle minced fresh herbs and grated cheese on top.  Bake until the edges of the dough are browned, about 12-15 minutes.


Recipe By Annie’s Eats


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