Sun-dried Tomato and Basil Flatbread

I thought I’d share with you how I use some of the prepped foods I had previously posted.  As I mentioned before, each week I like to prepare different mixes of ingredients that I can use to compliment recipes or meals I’ll make through the week.  Some of these can be purchased, as in marinated artichokes or sun-dried tomatoes.  But to me, the flavor cannot ever compare to homemade nor do they have the personal touches that I like to add. 

The sun-dried tomatoes I prepped for my friend’s visit included fresh basil, chopped garlic, freshly ground black pepper, salt and olive oil.  I ended up processing these ingredients into a dip with crudités, adding a bit more olive oil and veggie broth to my desired dipping consistency.   A chunkier version was used as a spread for a Panini and the remaining mix I chopped up smaller, mincing the garlic and adding it to my basic flatbread recipe.

This is how I cook and how I love to eat.  Simple, easy and creative.  I don’t believe in a pantry full of ingredients, though I must confess….mine is quite full at the moment!  But mostly it’s storing basic ingredients; quality canned tomatoes, Arborio rice, polenta, quinoa, dried beans, oatmeal, dried fruits; you get the idea…nothing store bought prepared.

I served the flatbread with a mixed salad, using the marinated mozzarella I had made as well.  The flatbread was brushed with the garlic and crushed red pepper olive oil and sprinkled with sea salt mixed with bits of sun-dried tomato.  As an appetizer, flatbread with a hummus spread was delicious too!

Sun-dried Tomato and Basil Flatbread

1 teaspoon yeast

¾ cup warm water

3 tablespoons olive oil

½ cup  sun-dried tomatoes, chopped *

1 tablespoon garlic, minced

¼ cup fresh basil, roughly chopped

2 ¼ cup white wheat flour

1 teaspoon salt

Garlic oil or plain olive oil for brushing and kosher salt (or sun-dried tomato sea salt) for sprinkling on top

Combine the yeast and warm water in a large bowl or stand up mixer with dough hook attached.  Allow to sit for about 10 minutes.  * If the sun-dried tomatoes were not previously marinated, soak them in hot water for about 5 minutes to soften.  Add in the drained sun-dried tomatoes, garlic and fresh basil stirring to combine.  Mix in the flour and salt and knead by hand or dough hook until smooth, about 10 minutes by hand, 5 minutes by mixer.   Place the dough in a well-greased bowl and allow to sit for one hour, slightly covered with plastic wrap or a towel away from any drafts.

Preheat oven to 400 degrees.  When dough has risen, divide in half and flatten to about ¼ inch thick either in a round shape or rectangle.  Brush the top with olive oil and sprinkle on the salt.  Bake for about 15-20 minutes until brown and crisp.

 

45 thoughts on “Sun-dried Tomato and Basil Flatbread

  1. We, too, make a flatbread but it is your recipe’s plain sister. Give me a piece, or 3, to enjoy with my greens and I’m one happy guy. In fact, your opening photo would make a great lunch! I’ll be over around noon. 🙂

  2. Perfect alongside salad, but really anything would be good with this flatbread! Not a flavor in there I don’t like. I love simple, easy and creative eating and cooking too. Best way to go!

  3. I’m all about simple and homemade, too! And wow does that flatbread look good. I’m usually a disaster at homemade yeasted breads, but I guess you can’t go too wrong with a flatbread–it’ll be flat regardless! AND full of sundried tomatoes. Mmmm.

    1. You’re right about that – no worry on whether or not it rises!! It will raise somewhat, I’ll use the instant yeast at times for a quicker rise. I think it’s pretty easy!!

  4. Hi Linda – this looks wonderful – I just want to rip it up and dip it in hummus and soft cheese! Love it – the little grains of salt look yummy too so delicately sprinkled on top!

  5. Wow! I have not made my own flatbread. Yours flavored, with your sundried tomatoes, looks perfectly zesty and flavorful. Your fresh mozzarella salad is calling to me as well. I really would LOVE to be a guest at your house Linda. I would feel like a queen.

    1. Thanks Jed, I hope you do! I like to make flatbreads for serving with appetizers alot. Their thinness doesn’t overfill appetites before dinner and its always quick and easy to make.

  6. This is a great recipe Linda. This beats processed boxed crackers and chips anytime. I have all the ingredients on hand too. I made a savory sundried tomato waffle a few months back and ate the last of it that I stored in the freezer. If only I can remember the ingredients! I’m hoping to post it soon, it reminds me of you! Hope you are having a great week!

  7. You just made my day, Linda – I’m always concerned that our pantry looks so empty, but it’s because we just don’t store pre-prepared stuff. That was an a-ha moment for me! 🙂 And I think this flatbread sounds lovely to eat!

    1. I’m glad you’re feeling better about your pantry!! I think my pantry looks pretty too inside because I normally buy in bulk and store them in glass jars – so I don’t have a mix of boxes and packaging!!

  8. This looks phenomenal Linda! I love how you simplify the prep process too. One of these days I’ll get better at that. In the meantime, I’m definitely saving this recipe. It looks like a winner!

    1. Thanks Kristy. I think with your worldwide cooking you need to have alot of different ingredients. Since I mostly cook with Italian/Mediterrean ingredients, its easier for me to prep my usual things and mix them into my cooking. I’m glad you liked this!

    1. Wow..now I wish I could say I dry my own tomatoes!! I buy them though at my Italian market. I can tell those that have been commercially dried vs. those from my market and stay away from those. Maybe this year I’ll try it myself. I’ve seen a few posts on drying tomatoes.

  9. That flatbread looks like it has the perfect crunch! Thank you for sharing your technique of making different recipes stretch over a few different meals.. I do think it is a great way to get lots of flavor without always relying on a recipe.

  10. I’m the same way with you. I only store dried pasta, organic canned tomatoes and paste, peanut butter, etc. No prepared or canned food anymore. I absolutely love homemade sun-dried tomatoes, they’re the most perfect in the world since it can be paired with anything! 🙂

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