Chef’s Flatbread Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until the dough begins to come together.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add flour 1 tablespoon at a time. Dough should be soft and slightly tacky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

While the dough rises, combine 3 tablespoons extra-virgin olive oil, minced garlic, chopped rosemary, thyme, red pepper flakes, 1/2 teaspoon salt, and black pepper in a small bowl. Let sit at room temperature for the flavors to meld. If garlic is very pungent, you may gently warm the oil in a small pan over low heat for 30 seconds, then cool before using.

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven goes to 550°F, use the higher temp for a crisper crust.

Divide dough

Punch down the risen dough and divide into 3 equal pieces for roughly 8–9 inch flatbreads (or 2 pieces for larger ones). Let rest 10 minutes to relax the gluten.

Roll or stretch

On a lightly floured surface, roll or stretch each piece into a thin oval or round about 8–9 inches across, roughly 1/8-inch thick. Transfer to a piece of parchment for easier handling.

Brush with herb oil

Brush each flatbread lightly with the prepared herb-garlic olive oil, leaving a small outer rim uncoated.

Par-bake

Slide the parchment and flatbread onto the preheated stone or sheet and bake 4–6 minutes until the dough sets and begins to blush with golden spots but is not fully browned. Remove from oven.

After par-baking, distribute shredded mozzarella evenly over each flatbread (about 1/2 cup per flatbread if making 3). Sprinkle grated parmesan on top and scatter caramelized onions and roasted cherry tomatoes across the cheeses.

Return topped flatbreads to the oven and bake 4–6 more minutes, until cheese is melted and edges are golden-brown and crisp.

If using prosciutto and arugula as finishing toppings (recommended for nights when using cured meats): remove baked flatbreads from oven, immediately drape prosciutto slices atop the hot flatbread so they soften but do not fully crisp; toss arugula lightly with a drizzle (about 1 tablespoon) of extra-virgin olive oil and a pinch of flaky sea salt, then pile over the flatbread. Finish with a drizzle of balsamic glaze.

Finish each flatbread with a light drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt. Let rest 1–2 minutes, cut into slices, and serve hot.