Cheese Flatbread Recipe

Bloom the yeast: combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

Mix dry ingredients: in a large bowl, whisk together the all-purpose flour and fine salt.

Combine and knead: make a well in the flour, add the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour as needed.

First rise: shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled, about 45–60 minutes.

Punch down and rest: gently punch the dough down to release air, divide if making two smaller flatbreads (this recipe makes one medium or two small), then let rest 10 minutes under a towel to relax the gluten for easier shaping.

Preheat

Place a baking stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat a baking sheet instead.

Shape the flatbread: on a lightly floured surface, roll or stretch the rested dough into a 10–12 inch oval or round about 1/4 inch thick. Transfer to a piece of parchment paper sprinkled with a little flour or semolina to prevent sticking.

Brush with oil: lightly brush the top of the shaped dough with about 1 tablespoon olive oil (reserve a tiny amount for brushing after baking if desired). This helps the cheese adhere and gives a golden edge.

Add cheese: evenly distribute the shredded mozzarella and shredded cheddar over the oiled dough, leaving a 1/4-inch bare border. Sprinkle the grated Parmesan over the top. Season with freshly ground black pepper, dried oregano, and red pepper flakes.

Transfer and bake: slide the parchment with the flatbread onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway if your oven has hot spots, until the crust is golden and the cheese is melted and bubbling with a few golden brown spots.

Finish: remove from oven and transfer to a cutting board. If desired, brush the crust lightly with the reserved olive oil and sprinkle a pinch of flaky salt. Scatter fresh basil leaves over the top if using.

Rest and slice: let the flatbread rest 2–3 minutes, then slice into wedges and serve hot.