Sun-Dried Tomato Flatbread Dough

Name: Sun-Dried Tomato Flatbread Dough
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups (250 g) all-purpose flour; ½ cup packed (75 g) sun-dried tomatoes, oil-packed, chopped; ¾ cup (180 ml) water, room temperature; 2 tablespoons (30 ml) extra virgin olive oil; 1½ teaspoons (9 g) fine sea salt; ½ teaspoon (1½ g) instant yeast

From the MyKitchenBank Kitchen

A Mediterranean-inspired flatbread dough infused with sun-dried tomatoes and olive oil. This rustic, flavor-forward dough develops subtle complexity during fermentation, creating an ideal base for simple toppings or enjoying plain. The soft, pillowy crumb is achieved through gentle kneading and a long bulk fermentation, while sun-dried tomatoes add pockets of savory, umami-rich flavor throughout. Perfect for making one large 12-inch flatbread or 2–3 smaller individual pieces.

Prep: 25 min
Cook: —
Wait: 1 hr 27 min
Total: 1 hr 52 min
Makes: 1 large flatbread (12 inches) or 2–3 smaller flatbreads

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Steps

Before you start

Bring water to room temperature (68–72°F / 20–22°C)
If using dry sun-dried tomatoes, rehydrate them in warm water for 15 minutes and drain thoroughly
Have a large mixing bowl and an oiled rising bowl ready
Read through the timing so you can plan your baking schedule

1
Mix dry ingredients
- In a large bowl, whisk together the 2 cups (250g) all-purpose flour, 1.5 teaspoons (9g) fine sea salt, and 1/2 teaspoon (1.5g) instant yeast until they are evenly distributed throughout with no visible clumps.
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Ready when: All ingredients are evenly combined with no visible lumps
Tip: Mixing yeast with salt and flour first prevents direct contact between yeast and water, which can inhibit fermentation
2
Combine wet ingredients
- In a separate bowl, pour the 3/4 cup (180ml) room-temperature water and add the 2 tablespoons (30ml) extra virgin olive oil.
- Stir in the 1/2 cup (75g) chopped sun-dried tomatoes, stirring until they are evenly distributed throughout the liquid.
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Ready when: Sun-dried tomatoes are evenly dispersed in the liquid
3
Combine wet and dry ingredients
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Using a wooden spoon or your hands, stir vigorously until all the flour is hydrated and a rough, shaggy dough forms.
- Stop as soon as no dry flour remains visible.
- Do not overmix at this stage.
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Ready when: Rough dough with no visible dry flour
Tip: Overmixing before kneading can develop the gluten unevenly; mix only until the dry and wet ingredients are combined
4
Knead the dough
- Turn the dough onto a lightly floured work surface.
- Knead by hand for 8–10 minutes, pushing with the heel of your hand, folding, and rotating the dough, or use a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.
- The dough should become smooth, elastic, and only slightly sticky to the touch.
- It will be speckled with pieces of sun-dried tomato.
- You'll know it's ready when you can gently stretch a small piece of dough into a thin, translucent membrane without it tearing (the 'windowpane test').
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Ready when: Dough is smooth, elastic, and holds its shape; a poke bounces back slowly; passes the windowpane test
Tip: If the dough seems very wet, resist adding more flour immediately; the sun-dried tomatoes will continue to release moisture as they soften. Wait 2 minutes and reassess before adding any flour.
5
First rise
- Lightly oil a large bowl (2–3 quarts / 2–3 liters).
- Transfer the kneaded dough to the oiled bowl, rolling it once to coat all sides with oil.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Place it in a warm, draft-free spot (68–72°F / 20–22°C) and let the dough rise for 60–90 minutes, until it has roughly doubled in size.
- Use the 'poke test' to check: gently poke the dough with your finger; if the indentation springs back slowly (over about 2 seconds) rather than immediately, it's ready.
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Ready when: Dough has roughly doubled in size; poke indentation springs back slowly over 2 seconds
Tip: For deeper, more complex flavor, make this a cold fermentation: cover and refrigerate for 12–36 hours, then bring to room temperature for 30 minutes before proceeding to the next step
6
Divide and bench rest
- Turn the risen dough onto a lightly floured work surface.
- Divide the dough into 1 large piece (if making a 12-inch flatbread) or 2–3 smaller pieces (for individual flatbreads).
- Pre-shape each piece by gently gathering the edges underneath to form a loose, taut round.
- Place the shaped pieces on a floured surface or a parchment-lined baking sheet and cover loosely with plastic wrap.
- Let rest for 10–15 minutes.
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Ready when: Dough springs back slowly when gently poked; no longer bounces back fully
Tip: If the dough springs back too vigorously after shaping, rest it for a few additional minutes to allow the gluten to fully relax

Good to know

Tips

For extra sun-dried tomato flavor, reserve 2 tablespoons of the oil from the tomato jar and add it to the wet ingredients instead of using all extra virgin olive oil. This deepens the color and intensifies the tomato taste.
The windowpane test is your best indicator of proper kneading: stretch a small piece of dough between your fingers; it should form a thin, translucent membrane without tearing. If it tears, knead for 1–2 more minutes.
Sun-dried tomatoes vary in moisture content; if your dough is noticeably stickier than described after 5 minutes of kneading, add 1 tablespoon of flour and knead it in. Don't add more than 3 tablespoons total, or the dough will become dense and tough.
This dough is ready to be stretched, brushed with olive oil, and baked on a preheated pizza stone or baking sheet at 450°F (230°C) for 12–15 minutes until golden. Top it simply with fleur de sel and fresh rosemary, or dress it up with your favorite toppings.

Make ahead

The dough can be made up to 2 days ahead. After the first rise, divide and shape as directed, then wrap tightly in plastic wrap and refrigerate. Let the shaped dough come to room temperature (about 45 minutes) before stretching and baking. Alternatively, you can freeze the dough for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before using.

Storage & reheating

Uncooked dough lasts in the refrigerator for up to 3 days in an oiled, covered container; bring to room temperature before stretching and baking. Frozen dough keeps for up to 1 month; thaw in the refrigerator overnight, then use as above. Once baked into flatbread, store at room temperature in an airtight container for 2–3 days, or refrigerate for up to 5 days. Reheat baked flatbread in a 300°F (150°C) oven for 3–5 minutes until warm.

Substitutions

sun-dried tomatoes, oil-packed → Dry sun-dried tomatoes (about 1/3 cup / 50g). Rehydrate in warm water for 15 minutes, then drain thoroughly and chop. This adds less oil to the dough.
instant yeast → 1/4 teaspoon active dry yeast (or 1/8 teaspoon fresh yeast). Fermentation will be slower; extend the first rise to 2–2.5 hours at room temperature, or use a cold fermentation of 24–36 hours in the refrigerator.
all-purpose flour → Bread flour. This produces a chewier, more open crumb. Use the same weight but start with slightly less water (3 tablespoons / 45ml instead of 3/4 cup / 180ml) and add more as needed during kneading.
extra virgin olive oil → Regular olive oil or vegetable oil. The flavor will be less fruity, but the dough's structure and texture will be identical.