Roasted Beef Flatbread Recipe

Proof yeast

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

Make dough

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

Knead

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

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 in size, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough and divide into 4 equal pieces (for individual flatbreads). Shape into balls, cover, and rest 15 minutes to relax the gluten.

Roll out

On a lightly floured surface, roll each dough ball into an oval or round about 8–10 inches across and roughly 1/8–1/4 inch thick. Place rolled flatbreads on parchment-lined baking sheets or an oiled board.

Preheat oven

Preheat oven to 500°F (260°C) with a baking stone or an inverted baking sheet on the middle rack if you have one. If using a home oven that doesn't reach 500°F, set to highest temperature (450–475°F).

Prepare beef

If roasted beef is in large slices, trim any excess fat and cut into small bite-size pieces or thin strips so it distributes evenly. Toss beef pieces with minced garlic, 1 tablespoon olive oil, chopped rosemary (or oregano), 1/4 teaspoon salt, and a pinch of black pepper. Let sit 5 minutes to absorb flavors.

Assemble flatbreads

Brush each rolled flatbread lightly with remaining olive oil (about 1/2 tablespoon per flatbread). Sprinkle a thin layer of shredded mozzarella over each base (about 1/2 cup per flatbread). Distribute the seasoned roasted beef evenly across the cheeses.

Add eggs

Create one or two small wells in the toppings on each flatbread (depending on how many eggs you want per flatbread). Crack an egg into each well, keeping the yolk intact. Sprinkle remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using over the toppings.

Bake

Slide one or two flatbreads (depending on oven space) onto the preheated baking stone or inverted sheet. Bake 7–10 minutes, rotating halfway if necessary, until crust is golden and blistered, cheese is melted, and egg whites are set but yolks still slightly runny (cook 8–12 minutes for fully set yolks).

Finish

Remove flatbreads from oven. Immediately brush edges lightly with a little olive oil if desired for shine. Sprinkle chopped parsley over the top and squeeze a little lemon juice if using for brightness.

Let each flatbread rest 1–2 minutes, then slice into 3–4 pieces and serve hot. Offer extra red pepper flakes and lemon wedges at the table.