This Caprese inspired Tomato Bocconcini Flatbread is the Summer version of pizza. With lovely tomatoes, bocconcini, fresh basil and a balsamic glaze drizzle.
While pizza is in regular rotation here in the cooler months, in the Summer, we tend to eat it less, choosing to go the flatbread route more often instead, like this Tomato Bocconcini Flatbread.
This super-simple Caprese inspired flatbread recipe makes just two flatbreads and are perfect for anyone to tackle. No need to worry about it rising properly. It’s flatbread. Simply mix up the dough, let rest an hour, then shape, top and bake.
As for the toppings, I love Roma tomatoes. They roast up beautifully and have less moisture. Fresh basil is a must and don’t skip the balsamic glaze at the end.
Enjoy these with a salad for dinner, as a snack or appetizer. Lovely with a cold glass of white wine.
Cook’s Notes for Tomato Bocconcini Flatbread
As mentioned above, I recommend Roma tomatoes for this one. They have less moisture/seeds and roast up beautifully.
Don’t forget salt and pepper here. Season the tomatoes and especially, don’t forget to season the bocconcini. It will really bring the beautiful flavours out.
Be sure to allow your flatbread to stand 5 minutes after taking out of the oven and before putting basil on top. Basil will quickly turn black when it encounters heat, so to keep it fresh and green, let the flatbreads cool a bit.
Balsamic glaze is easily found in with the balsamic vinegar at most grocery stores. If you can’t find, you can make a simple balsamic reduction by simmering balsamic vinegar with a bit of brown sugar until thick and syrupy. (Do ahead!)
If you aren’t feeling making the flatbreads, you can start with store-bought. You’ll want to adjust the cooking instructions slightly, by cooking the tomatoes fully in the oven first (about 15 minutes), then topping your store-bought flatbread with the tomatoes and bocconcini and popping back in the oven for 3-4 minutes, or until the bocconcini is just melted.
About Instant Yeast
If you’re wanting to do more baking with yeast, I have to say that discovering Instant Yeast was a game changer for me.
Instant yeast requires no proofing with water. You simply add with the dry ingredients. It’s also more forgiving as it will activate with a wide range of water temperatures. Instant yeast will proof in room temperature water/liquid or in water up to about 130F. No more fussing with precise water temperature.
That said, while Instant Yeast doesn’t need proofing with water, you can proof it in water if you want. This makes it handy to use instant yeast in recipes written for active dry yeast. Just follow the water proofing instructions, except use your instant yeast instead.
My Instant Yeast of choice is SAF Instant Yeast. You buy it in large 1lb. packages. I empty it into a freezer container and keep it in my freezer. I use it straight from the freezer.
Canadians can find this yeast easily on the shelves at Bulk Barn. Or find it below on Amazon or other online shops.
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Tomato Bocconcini Flatbread
Flatbread Dough: (makes two 5x14-inch flatbreads)
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup lukewarm water
- 1 1/2 tsp dry active or instant yeast
- 1 1/2 tsp sugar
- 2 Tbsp olive oil
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- 2 cloves garlic minced
- Pinch dried oregano
- 6 Roma tomatoes sliced
- 12 slices bocconcini
- Salt and pepper
- Fresh basil leaves
- Balsamic glaze for drizzling
- In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a one cup measuring cup, combine warm water, yeast and sugar. Let stand 5-10 minutes.
- Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rest/rise in a warm place for 1 hour.
- Meanwhile, prepare the tomato sauce by combining all ingredients in a small bowl. Set aside.
- Slice your tomatoes and bocconcini and place onto a doubled-up piece of paper towel to remove some of the moisture.
- Pre-heat oven to 400° F. Prepare a large baking sheets with parchment paper and set aside. Have a second sheet of parchment paper ready.
- Once oven is preheated, place tomato slices on the prepared baking sheet and pop into the oven for 10 minutes. Remove from oven (leaving oven on) and slide parchment with tomatoes onto a cooling rack. Place a fresh sheet of parchment onto the baking sheet and set aside.
- When dough has rested, remove to a well-floured surface. Cut dough into 2 equal portions. Roll each portion on a floured surface to 1/4-inch thickness, about 5 inches wide and 12-14 inches long. Your flatbread can be any size or shape,d but oblong ones work really well as they'll fit side-by-side on a large baking sheet. Just be sure they aren't longer than the length of your baking sheet, so they don't hang over the edge.
- Place two flatbreads side-by-side onto the prepared baking sheet. Divide the tomato sauce between the two flatbreads and using the back of a spoon, spread a thin layer over the flatbread, leaving the outside 3/4-inch uncovered. Let stand at room temperature for 10 - 15 minutes to rest.
- Top flatbreads with roasted tomato slices. Sprinkle with salt and pepper.
- Bake in preheated 400F oven for 15 minutes. Remove from oven and scatter with bocconcini slices. Return to oven for 2-3 minutes, or until bocconcini has just melted.
- Remove from oven and allow to stand 5 minutes. Season with a bit more salt and pepper. Top with basil leaves and drizzle with balsamic glaze. Slice and serve warm.