Italian Flatbread Recipe

Activate & mix

In a large mixing bowl, combine 4 cups all-purpose flour, 2 tsp instant yeast, 2 tsp fine sea salt, and 1 tsp sugar. Stir to distribute. Make a well in the center.

Add liquids

Pour 1 3/4 cups lukewarm water (about 105–115°F / 40–46°C) and 3 tbsp extra-virgin olive oil into the well. Using a wooden spoon or your hand, fold the flour into the liquid until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 6–7 minutes. The dough should be slightly tacky but not sticky; add up to 2 tbsp flour if overly sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Divide & rest

Gently deflate the dough and divide it into 2 equal portions for large flatbreads or 4 portions for smaller ones. Shape each portion into a loose ball, cover, and rest 15 minutes to relax the gluten for easier shaping.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. If you prefer a softer underside, preheat to 425°F (220°C) and omit the stone.

Shape

On a lightly oiled sheet of parchment or floured surface, flatten a dough ball with your fingers and stretch it into an oval or round about 10–12 inches (for 2 pieces) or 7–8 inches (for 4 pieces). Use your fingertips to dimple the surface, leaving edges slightly thicker to hold toppings.

Prepare topping oil

In a small bowl, mix 2 tbsp olive oil with 2 tsp minced garlic and 1 tbsp chopped fresh rosemary. Brush the mixture evenly over the shaped dough, getting into the dimples. If using dried rosemary, use 1 tsp.

Season & add optional toppings

Sprinkle 1 tsp coarse sea salt and 1/4 tsp freshly ground black pepper over the surface. Scatter optional toppings (sliced tomatoes, olives, caramelized onions, prosciutto) if using, leaving some exposed edges. Optionally, sprinkle 1/4 cup grated Parmesan or Pecorino for a savory finish.

Bake

Slide the parchment with the flatbread onto the preheated stone or sheet. Bake for 10–12 minutes at 475°F (245°C) until golden-brown on the edges and the bottom is crisp. If baking at 425°F (220°C), bake 14–18 minutes and check for doneness.

Finish

Remove the flatbread from the oven and immediately brush the crust lightly with a little extra-virgin olive oil for shine. If desired, scatter a few more fresh rosemary leaves and a light dusting of grated cheese. Let rest 3–5 minutes, then slice and serve warm.