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Flatbreads are a delightful and versatile staple that can elevate any meal, whether served as an appetizer, side dish, or even as the main event. Originating from various cultures around the globe, these unleavened or leavened breads are characterized by their thin, flexible nature, making them perfect for a variety of toppings. Among the myriad of flatbread options, the roasted tomato basil flatbread stands out, combining the rich, savory flavors of roasted tomatoes with the aromatic freshness of basil. This harmonious blend not only tantalizes the taste buds but also celebrates the beauty of fresh ingredients, making it a must-try for any home cook.

Oven-Roasted Tomato Basil Flatbread

Delight your taste buds with this homemade roasted tomato basil flatbread! This simple recipe combines the savory sweetness of roasted tomatoes with the fresh aroma of basil on a tender, homemade flatbread. Perfect as an appetizer, side dish, or main course, it's easy to adapt with your favorite toppings. Explore the joy of cooking with fresh ingredients and inspire your culinary creativity while impressing friends and family with this delicious dish!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon instant yeast

3/4 teaspoon salt

1 teaspoon sugar

3/4 cup warm water (about 110°F)

1/4 cup olive oil, plus more for drizzling

2 cups cherry tomatoes, halved

1 tablespoon balsamic vinegar

1/2 teaspoon garlic powder

1 teaspoon dried oregano

Fresh basil leaves, for garnish

Sea salt, to taste

Freshly cracked black pepper, to taste

Instructions
 

Prepare the Dough:

    In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Gradually add the warm water and 1/4 cup of olive oil. Mix until the dough comes together. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.

      First Rise:

        Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.

          Roast the Tomatoes:

            Preheat the oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with balsamic vinegar, garlic powder, dried oregano, a drizzle of olive oil, sea salt, and black pepper. Spread the seasoned tomatoes on a baking sheet in a single layer and roast for about 20-25 minutes, or until they are slightly caramelized and tender.

              Shape the Flatbread:

                Once the dough has risen, punch it down and divide it into two equal pieces. Roll each piece out on a lightly floured surface into a rectangle or oval shape, about 1/4 inch thick. Transfer the flatbreads onto a parchment-lined baking sheet.

                  Add the Toppings:

                    Carefully arrange the roasted tomatoes evenly over the rolled-out flatbreads. Drizzle the flatbreads with a little more olive oil and sprinkle with additional sea salt and black pepper.

                      Second Bake:

                        Bake the flatbreads in the preheated oven for 12-15 minutes, or until golden brown and crispy on the edges.

                          Garnish and Serve:

                            Once baked, remove the flatbreads from the oven and let them cool slightly. Before serving, garnish with fresh basil leaves torn into pieces and add an extra drizzle of olive oil over the top.

                              Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 4 servings