Italian Flatbread Recipe

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt until evenly combined.

Add liquids and form dough

Make a well in the flour mixture, add 3 tablespoons warm water and 1 tablespoon olive oil. Stir with a wooden spoon until the mixture just comes together into a shaggy dough.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook on medium for 4–5 minutes.

First rest

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rest in a warm place for 30 minutes to relax (this recipe uses a small quick-rise dough; it does not need long proofing).

Shape

After resting, gently press the dough into a rough 8–10 inch oval or rectangle on a parchment-lined baking sheet. Use your fingers to stretch it to about 10–12 inches long and 6–8 inches wide, leaving slightly thicker edges for a crust.

Prepare toppings

While dough rests, halve and pit 3 oz Kalamata olives and slice them in half. Seed and dice tomatoes to yield 1 cup. Thinly slice 1/4 cup red onion and chiffonade 1/4 cup fresh basil. Mince 1 tsp garlic. Combine tomatoes, red onion, minced garlic and basil in a small bowl and toss gently to combine.

Season topping mix

Drizzle about 1 teaspoon of the finishing olive oil into the tomato mixture and season with a pinch of salt and a few grinds of black pepper to taste. This will keep the tomatoes juicy but not soggy when placed on the dough.

Preheat oven

Place a rack in the upper third of the oven and preheat to 475°F (245°C). If using a pizza stone, place it in the oven while preheating; otherwise a baking sheet is fine.

Brush dough

Lightly brush the stretched dough with 1 tablespoon olive oil, leaving a small border around the edge.

Add cheeses and olives

Scatter the 4 oz crumbled goat cheese evenly over the oiled dough, breaking larger pieces into smaller bits for even coverage. Distribute the halved Kalamata olives over the goat cheese.

Top with tomato mix

Spoon the tomato/onion/basil mixture over the cheese and olives in an even layer, allowing some of the base cheese to remain visible. Sprinkle 1/2 teaspoon sea or flaky salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes evenly over the flatbread.

Bake

Slide the parchment with the flatbread onto the preheated baking sheet or stone. Bake for 10–12 minutes, until the crust is golden at the edges and the goat cheese is slightly softened and starting to brown in spots.

Finish and serve

Remove from oven and immediately drizzle the remaining 1 tablespoon olive oil over the hot flatbread. Garnish with a few extra fresh basil leaves if desired. Let rest 2–3 minutes, then slice into 4 pieces and serve warm.