Sun-Dried Tomato Pesto Flatbread

Steps

1. 1

   Bloom the yeast

   • In a large mixing bowl, combine the warm water (105–110°F / 40–43°C) with the instant yeast.
   • Stir gently and let sit for 5 minutes until the mixture is foamy and fragrant.
   • This bloom confirms the yeast is active before you add the other ingredients.

   + Show details− Hide details

   Ready when: Mixture is foamy with visible bubbles on the surface

   Tip: If the mixture doesn't foam, your yeast may be dead; start over with fresh yeast.

2. 2

   Mix the dough

   • Add the flour, salt, and olive oil to the bloomed yeast mixture.
   • Stir with a wooden spoon until a shaggy dough forms and all dry flour is incorporated, about 2 minutes.
   • The dough will be sticky and rough at this stage.

   + Show details− Hide details

   Ready when: No dry flour remains; dough is sticky and shaggy

   Tip: Don't worry if the dough looks wet—this is normal for a soft flatbread.

3. 3

   Knead in the pesto

   • Turn the dough out onto a lightly floured work surface.
   • Knead for 8–10 minutes by hand, adding a tablespoon of flour at a time if it becomes too sticky, until the dough is smooth, elastic, and springs back when poked.
   • After about 5 minutes of kneading, add the sun-dried tomato pesto in three additions, working it in thoroughly after each addition.
   • The pesto should be evenly distributed throughout but some small pockets are natural.
   • If using a stand mixer with a dough hook, mix on medium speed for 6–8 minutes, adding the pesto in three additions during the final 3 minutes.

   + Show details− Hide details

   Ready when: Dough is smooth, elastic, springs back when poked, and pesto is well distributed

   Tip: Knead methodically—underworked dough will be dense. Overworking slightly is less of a problem for flatbread than for sandwich loaves.

4. 4

   First rise

   • Shape the kneaded dough into a ball and place it in a lightly oiled large bowl.
   • Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let it rise at room temperature (68–72°F / 20–22°C) for about 60 minutes, or until the dough nearly doubles in size.
   • The dough should be puffy and feel light when you gently press it.

   + Show details− Hide details

   Ready when: Dough has roughly doubled in size and feels airy

   Tip: If your kitchen is cold (under 65°F / 18°C), the rise may take up to 90 minutes. If it's warm (over 75°F / 24°C), it may take only 45 minutes.

5. 5

   Shape the flatbread

   • Turn the risen dough out onto the prepared 10×14-inch (25×35 cm) rimmed baking sheet.
   • Gently stretch and press the dough to fit the sheet, working from the center outward.
   • Use your fingertips to dimple the entire surface, creating small indentations.
   • This prevents large bubbles from forming and gives the flatbread its characteristic texture.
   • Cover loosely with plastic wrap or a clean kitchen towel.

   + Show details− Hide details

   Ready when: Dough fills the baking sheet and has dimpled surface

   Tip: If the dough springs back, let it relax for 5 minutes, then continue stretching. Don't force it into the pan all at once.

6. 6

   Second riseOven 425°F / 220°C

   • Let the shaped dough rise at room temperature for about 30–40 minutes, until it puffs up and feels light and airy when you gently press it.
   • Start preheating your oven to 425°F (220°C) about 15 minutes before this rise is complete, so the oven is ready when the dough is.

   + Show details− Hide details

   Ready when: Dough is puffy and springs back slowly when lightly pressed

   Tip: Don't let it rise too long or it will become overproofed and collapse in the oven. If a small indent remains when pressed, it's ready.

7. 7

   Top and finish

   • If using coarse sea salt and fresh basil, sprinkle the coarse salt evenly over the top of the flatbread just before baking.
   • You can tear the basil after baking if you prefer fresher flavor, but you may also press it gently into the dough now if desired.

   + Show details− Hide details

   Ready when: Toppings are evenly distributed

   Tip: Add fresh basil after baking to preserve its bright color and fresh flavor.

8. 8

   Bake the flatbreadOven 425°F / 220°C

   • Place the flatbread in the preheated 425°F (220°C) oven and bake for 20–25 minutes, until the top is golden brown and the bottom is firm when tapped.
   • If the top is browning too quickly, tent it loosely with aluminum foil for the final 5 minutes.
   • The bread should sound hollow or crisp when you tap the bottom.

   + Show details− Hide details

   Ready when: Top is golden brown, bottom is firm and sounds hollow when tapped

   Tip: If you have an oven thermometer, confirm your oven is at exactly 425°F (220°C) for consistent results.

9. 9

   Cool and serve

   • Transfer the flatbread to a wire cooling rack or clean kitchen towel.
   • Let it cool for 5–10 minutes before slicing.
   • The flatbread will continue to firm up slightly as it cools.
   • Tear or cut it into 8 pieces.
   • Serve warm or at room temperature, optionally drizzling with a small amount of extra-virgin olive oil or topping with fresh basil if you held it back.

   + Show details− Hide details

   Ready when: Flatbread is cool enough to handle and has set

   Tip: Cutting or tearing warm flatbread is easier than waiting until it's completely cool, but give it a few minutes or you risk burning your hands.