Sun-Dried Tomato Flatbread

Instructions

1. 1

   Mix warm water, yeast, and a pinch of sugar in a bowl and let sit for 5 minutes until foamy. Add flour, salt, and 30 ml of olive oil, then knead until a soft dough forms. Cover and let rise for 10 minutes while preparing toppings.

   Tip: A shorter rise time works perfectly for flatbread since you want a tender, pillowy texture rather than an airy crumb.

2. 2

   Combine ricotta cheese with minced garlic, half the basil, balsamic vinegar, and black pepper in a small bowl. Mix gently until well combined.

   Tip: Don't overmix the ricotta as it can become grainy; just fold ingredients together gently.

3. 3

   Divide dough into 4 equal portions and stretch each into a thin oval or rectangular shape about 5mm thick. Transfer to a baking sheet lined with parchment paper.

   Tip: If dough springs back, let it rest for 2-3 minutes before stretching again.

4. 4

   Brush each flatbread generously with remaining olive oil on both sides. Spread a quarter of the ricotta mixture onto each base, leaving a small border.

   Tip: Reserve some ricotta for drizzling after baking to add freshness and visual appeal.

5. 5

   Scatter sun-dried tomatoes evenly over the ricotta layer on each flatbread. Sprinkle with parmesan cheese.

   Tip: If your sun-dried tomatoes are very dry, briefly soak them in warm water for softer texture.

6. 6

   Preheat oven to 220°C. Bake flatbreads for 22-25 minutes until the edges are golden brown and the bases are crispy when tapped underneath.

   Tip: Rotate the baking sheet halfway through cooking for even browning.

7. 7

   Remove from oven and immediately scatter remaining fresh basil over the hot flatbreads. Drizzle with a little extra olive oil if desired.

   Tip: Adding basil after baking keeps its bright flavor and vibrant color intact.