Mozzarella Herb Flatbread Dough

Name: Mozzarella Herb Flatbread Dough
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups (500 g) all-purpose flour; 1½ teaspoons (5 g) instant (rapid-rise) yeast; 1½ teaspoons (9 g) fine sea salt; 1½ cups (350 ml) water, warm, around 100°F (37°C); 3 tablespoons (45 ml) extra-virgin olive oil; 1 cup (120 g) low-moisture mozzarella cheese, shredded, divided; ½ cup (15 g) fresh basil leaves, finely chopped; 1 tablespoon (10 g) fresh oregano, finely chopped

From the MyKitchenBank Kitchen

A rustic Italian flatbread dough enriched with mozzarella and fresh basil and oregano. After a single rise and gentle kneading, the dough is divided, stretched, and topped with extra cheese, then baked until golden brown. Tender, pillowy, and full of herb flavor, these flatbreads are perfect for weeknight dinners or casual entertaining.

Prep: 25 min
Cook: 15 min
Wait: 1 hr 30 min
Total: 2 hr 10 min
Makes: 4 flatbreads (about 8×10 inches each)

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Steps

Before you start

Measure all ingredients and gather them in one place before mixing (mise en place)
Use warm water around 100°F (37°C)—not hot, as excess heat kills yeast
Preheat your oven to 425°F (220°C) about 15 minutes before you plan to bake
Have baking sheets ready and lightly oil them just before shaping

1
Mix dry ingredients
- In a large mixing bowl, combine 500g (4 cups) all-purpose flour, 5g (1½ teaspoons) instant yeast, and 9g (1½ teaspoons) fine sea salt.
- Stir together with a wooden spoon or whisk until evenly combined, ensuring no clumps of yeast or salt remain.
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Ready when: Ingredients are evenly combined with no visible lumps
2
Add water and oil
- Pour 350ml (1½ cups) warm water (around 100°F / 37°C) and 45ml (3 tablespoons) extra-virgin olive oil into the dry mixture.
- Using a wooden spoon, stir vigorously until all the flour is hydrated and a shaggy dough forms with no dry flour visible.
- The dough will be slightly sticky, which is normal.
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Ready when: All flour is hydrated and a shaggy dough has formed
Tip: Warm water (not hot) is critical for proper yeast activation; water above 120°F (49°C) will kill the yeast.
3
Knead the dough
- Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes.
- Push the dough away from you with the heel of your hand, fold it back over itself, and give it a quarter turn.
- Continue this motion until the dough becomes smooth and elastic, with small blisters forming on the surface.
- Alternatively, use a stand mixer with the dough hook on medium speed for 5–6 minutes until the dough reaches the same smooth, elastic texture.
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Ready when: Dough is smooth, elastic, and springs back halfway when gently poked
Tip: Proper kneading develops gluten structure, which gives the flatbreads their tender yet sturdy crumb. Don't skip this step.
4
Incorporate cheese and herbs
- Flatten the kneaded dough into a disk.
- Sprinkle 80g (about ⅔ cup) of the shredded mozzarella and all of the finely chopped fresh basil (15g / ½ cup) and fresh oregano (10g / 1 tablespoon) over the dough.
- Fold the edges toward the center to encase the filling, then knead for another 2–3 minutes until the cheese and herbs are mostly incorporated throughout the dough.
- A few small visible pieces of cheese are fine; the goal is distribution, not complete melting.
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Ready when: Cheese and herbs are distributed throughout the dough
Tip: Add herbs near the end of kneading to preserve their vibrant color and fresh flavor. The dough will feel slightly sticky from the melting cheese—this is normal and desirable for tender flatbreads.
5
First rise
- Form the dough into a ball and place it in a lightly oiled large mixing bowl, turning the dough once to coat it with oil all over.
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature (around 70°F / 21°C) for 60–90 minutes, or until it has roughly doubled in size.
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Ready when: Dough has increased in volume by about 50–100%; when gently poked with a finger, an indentation slowly springs back halfway
6
Divide and stretch
- Turn the risen dough out onto a lightly floured surface.
- Gently press out excess gas with your fingertips, being careful not to deflate the dough completely.
- Divide the dough into 4 equal pieces (each about 180g).
- Take one piece and gently stretch it into a rough rectangle about 8 inches long and 6 inches wide, or into an oval shape.
- Transfer to a lightly oiled baking sheet.
- Repeat with the remaining three pieces.
- You can fit 2 flatbreads per standard-size baking sheet, or use 4 smaller sheets.
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Ready when: All four dough pieces are shaped and arranged on oiled baking sheets
Tip: If the dough springs back too much as you stretch, let it rest for 2–3 minutes before continuing; the gluten is simply contracting from the kneading.
7
Final rise and topping
- Brush the top of each flatbread lightly with a little more olive oil.
- Sprinkle the reserved 40g (about ⅓ cup) shredded mozzarella evenly over the tops.
- If desired, add a pinch of fresh or dried oregano for extra flavor.
- Cover the baking sheets loosely with plastic wrap or a clean towel and let rest for 15–20 minutes at room temperature until the dough looks puffy and slightly risen.
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Ready when: Dough looks puffy and slightly risen; when gently poked, it springs back slowly
8
Bake until goldenOven 425°F / 220°C
- Preheat your oven to 425°F (220°C) if not already done.
- Once the oven reaches temperature, carefully transfer the baking sheets to the oven and bake for 12–15 minutes, until the tops are golden brown and the bottoms are firm and lightly browned.
- Check one flatbread by lifting the edge with a thin spatula—the underside should have color, not be pale.
- The mozzarella on top should be melted and just starting to bubble in places.
- Remove from the oven and let cool on a wire rack for a few minutes before serving.
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Ready when: Tops are golden brown; bottoms are firm and lightly browned; cheese is melted and slightly bubbling
Tip: If the tops brown too quickly but the bottoms aren't done, tent the baking sheets loosely with aluminum foil and continue baking for another 2–3 minutes.

Good to know

Tips

The dough will feel slightly sticky after adding the cheese and herbs—this is normal and actually desirable for tender flatbreads. Resist the urge to add extra flour; trust the process.
Use low-moisture mozzarella (the kind that comes shredded in bags) rather than fresh mozzarella, which releases too much liquid and can make the dough soggy.
Flatbreads are very forgiving: if your oven runs hot, they may bake in 10–12 minutes; if it runs cool, allow up to 18 minutes. Start checking at the 10-minute mark and rotate the sheets if browning is uneven.
For deeper flavor, make this dough a day ahead and refrigerate overnight. The slow fermentation develops complex flavors that make the finished flatbreads taste like those from a traditional bakery.

Make ahead

Yes. Prepare the dough through step 4 (after kneading in cheese and herbs). Place it in an oiled bowl, cover tightly, and refrigerate overnight or up to 3 days. The slow fermentation will improve the flavor. When ready to bake, remove from the fridge, let come to room temperature for 30 minutes, then proceed with step 6.

Storage & reheating

Baked flatbreads: Store at room temperature in an airtight container for 2 days. Reheat in a 350°F (175°C) oven for 3–5 minutes until warm. Freeze for up to 1 month; thaw at room temperature and reheat as above. Unbaked dough: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months (thaw overnight in the fridge before using).

Substitutions

fresh basil leaves → fresh parsley. Use the same amount of fresh parsley for a milder, less peppery flavor; the flatbreads will have a more subtle herbaceous note.
fresh oregano → 1 teaspoon dried oregano. Dried oregano is more concentrated; use half the amount. For best flavor, add it with the water in step 2 to rehydrate.
low-moisture mozzarella cheese → shredded provolone or fontina cheese. These cheeses have more robust flavor than mozzarella but will contribute similar texture and melting properties to the dough.
all-purpose flour → bread flour. Use bread flour for a chewier, more substantial flatbread; you may need to reduce the water by 2–3 tablespoons (25–45ml) as bread flour absorbs more liquid.