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