Margherita Flatbread Recipe

Activate yeast & mix

In a medium bowl, stir the instant yeast into 3 tablespoons warm water until dissolved. Add 1 tablespoon olive oil to the 1/2 cup warm water. In a large bowl combine 2 cups flour and 1 teaspoon salt. Make a well, pour in the yeast mixture and extra warm water with oil, and mix with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.

First rest

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest in a warm place for 30–45 minutes until slightly puffy. Dough does not need to double for a thin flatbread.

Stretch or roll

Preheat oven to 475°F (245°C) with a baking stone or an inverted baking sheet on the middle rack. On a lightly floured surface, divide dough into two equal pieces if you want two smaller flatbreads (about 6–8" each) or leave whole for one large. Using your hands or a rolling pin, stretch/roll each piece into a thin oval or rectangle about 1/8" thick. Transfer to a sheet of parchment for easy transfer.

Cook onions

Heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add the thinly sliced onions and 1/4 teaspoon salt. Cook slowly, stirring occasionally, for 20–30 minutes until onions are deeply golden and soft. If onions are browning too fast, reduce heat. For slightly sweeter, faster caramelization, stir in 1/2 teaspoon brown sugar during the last 5 minutes. Remove from heat and let cool slightly.

Prepare toppings

While oven preheats and dough rests, slice fresh mozzarella into 1/4" rounds and thinly slice heirloom tomatoes into 1/8" rounds. If tomatoes are very juicy, lay slices on paper towel and lightly pat to remove excess moisture to avoid soggy flatbread.

Brush and layer

Brush the stretched dough lightly with 1 tablespoon olive oil. Distribute the caramelized onions evenly over the dough (about 1/2 cup per flatbread if making two). Arrange tomato slices in a single layer leaving a 1/2" border. Tuck or scatter mozzarella slices evenly over the tomatoes. Sprinkle with a pinch of sea salt and crack of black pepper. If using Parmesan, grate lightly over the top.

Bake

Slide the parchment and flatbread onto the preheated baking stone or inverted sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbling and starting to brown. Rotate halfway if needed for even color. Baking time will vary by oven and thickness.

Finish

Remove flatbread from oven and immediately brush crust lightly with the remaining 1 tablespoon olive oil. Scatter fresh basil leaves over the hot flatbread so they wilt slightly. Let rest 2–3 minutes, then slice and serve.