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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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