Home RecipesAppetizers Flatbread with tomatoes, olives, cheese and rosemary

Flatbread with tomatoes, olives, cheese and rosemary

by Lorena

Difficulty 2/5

Flatbread is one of my favourite breads because it’s thin, light, nicely toasted and you can top it with anything: from something simple as olive oil and sea salt to something more complex like what we’re doing today in the recipe. It’s super simple to make and it’s even a great bread for sandwiches if you fold it in half.

Its texture is like a pita bread without a pocket inside and it’s so lovely when it’s warm! I love it so so much.

I have to say that while I was taking the pictures I was drooling all over it. It just smelled so good from the rosemary, red onion, cheese, tomatoes… just everything nice in life, right?

And I was standing so close I could almost eat it! And when I was done I actually did eat it! And it was sooooo good!

You can vary the toppings to anything you like. You can add other herbs, swatch the cheese to your favourite (just not pre-grated please!) and add more or less veggies. They’re also great just with butter and garlic.

Another idea that I like for this flatbread is to make it into a breakfast flatbread and top it with avocado, tomato, cheese and EGGS! Yes, you read that right.

Flatbread with cheese, tomato, rosemary and olives

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Course: Main
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 2 people


Flatbread dough

  • 128 g all purpose flour
  • 1 tsp instant yeast
  • 1/2 tbsp extra virgin olive oil plus more for resting
  • 1/4 tsp sugar
  • 90 ml lukewarm water
  • 1/4 tsp salt

Toppings that need pre-cooking

  • 6 cherry tomatoes cut in half
  • 50 g red onion thin strips
  • 4 sprigs rosemary chopped leaves
  • 1 garlic clove finely grated or minced
  • to taste salt and pepper
  • 50 ml olive oil extra virgin


  • 45 g parmesan cheese rallado
  • 60 g mozzarella cheese rallado
  • 50 g ricotta cheese
  • 10 green olives


Flatbread dough

  • Make a hole in the dry ingredients (yeast, salt, sugar, flour) and add the wet ingredients. Mix with a spatula until it doesn't help anymore and switch to your hand.
  • Knead adding a bit of flour at a time until it doesn't stick to your hand.
  • Put a bit of olive oil in a bow and rotate the dough to cover it. Put a kitchen towel on top and let rest for an hour or until it has doubled in size. In the meantime, we go to pre-cooking some of the toppings.

Toppings that need pre-cooking

  • Put the toppings that need pre-cooking on an oven-safe dish and mix. Then put in the oven at 180C for about 15-20min or until the onions are soft and the tomatoes have let their juices escape.


  • Spread the dough using your hands on top of a baking tray lined with baking paper. You can also use a rolling pin but I rather have the rustic look. Try to have it nice and thin, to about 3mm.
  • Put the cheese first, spreading the grated mozzarella and parmesan and then laying out small dollops of the ricotta. Don't make them too large or it will moisten the dough.
  • On top of that scatter the pre-cooked ingredients.
  • Bake at 200C for 15min or until nice and golden
  • Cut up and serve warm
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