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Fresh Herb Butter and Cheese Flatbread Recipe

Fresh summer herbs used in their best form: in a fresh herb butter, with cheese and baked to perfection for this flatbread recipe!
5 from 4 votes
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Prep Time: 2 hours 10 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 3 hours 35 minutes
Servings: 24 triangles

Ingredients

  • For the flatbread dough:
  • 3/4 cups plus 2 tablespoons warm water
  • 2 teaspoons active dry yeast
  • 3/4 tablespoon honey
  • 3/4 tablespoon olive oil
  • 2 1/2 cups all-purpose flour plus more for rolling
  • 1 teaspoon salt
  • 1/2 teaspoon olive oil
  • For the pizza toppings:
  • 2 1/2 tablespoons fresh herb butter mix 1 tablespoon fresh herbs with 2 tablespoons butter
  • 4 oz fresh mozzarella cheese cut into small pieces
  • 1/2 cup finely shredded mozzarella cheese
  • 1/4 cup parmesan/romano cheese shaved (or shredded)
  • 6 vine tomatoes cut into wedges (or you could use 2 roma tomatoes)
  • 6-10 fresh basil leaves chopped (you could use additional herbs like rosemary, thyme, and oregano)

Instructions

  • To make the dough: combine water (I just turn my faucet on hot and let it run for 30 seconds or until it's warm to touch, you could also microwave your water to get it warm), yeast, honey, and olive oil in a large bowl. Stir once or twice, then let sit for 10 minute, or until foamy on top.
  • Add in 2 cups of the flour and salt, mix with a spoon (you don't need a stand mixer for this). Mix until the dough comes together, it will be sticky when touched.
  • Turn the dough onto a very floured surface, add remaining 1/2 cup flour and using your hands knead the dough to incorporate the remaining flour.
  • Grease the bowl with 1/2 teaspoon olive oil, then place the dough back into the bowl and turn it once so that it is lightly coated in the oil. Put a kitchen towel on top of the bowl (or cover with plastic wrap) and let rise for 1 hour.
  • After an hour, turn the dough onto the floured surface and punch it down.
  • Preheat oven to 425. Line a baking sheet with parchment paper.
  • Stretch dough (using your hands or with a rolling pin) and then place the dough onto the baking sheet and stretch it to fill the baking sheet. Cover the dough with the kitchen towel (or plastic wrap) and let sit for 10 minutes.

To top the pizza:

  • Spread/scatter the butter over the dough leaving about 2 inches in between each little spread of butter.
  • Scatter the shredded mozzarella, then the fresh mozzarella and parmesan/romano cheese around the dough, then add the tomatoes.
  • Bake for 25-30 minutes, or until outside crust is brown and some of the cheese starts to brown. Remove from oven and let rest for 5 minutes, then top with some fresh basil and cut it.
  • To cut the flatbread I cut the rectangle into 12 squares, and then cut each square diagonally to make it into 24 triangles, then serve and enjoy

Nutrition

Serving: 1triangle | Calories: 111kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 201mg | Fiber: 1g | Sugar: 2g