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Tomato-flavored herby Flatbreads – Easy, fresh & Delicious!

by Micaela Harrasser

If you are looking to level-up your appetizer scene, these tomato & herbs-infused flatbread are what you are looking for! 😀
They are super flavorful thanks to both the tomato paste (makes them so rich) and the herbs. Here I used a mix of rosemary, sage and origano (all dried). Feel free to experiment with others if you like! 😉
Another great thing about them? They are super quick and easy to make, and do not require long hours to rest/proof the dough 🙂
A few words about the consistency: I like those to be still quite soft (and chewy) on the inside, so I do not cook them to become crispy. That is also why I leave them at that thickness, but these are all personal preferences. If you prefer them to be thin and very crunchy (like italian lingue), then make them a little thinner with your rolling pin, and cook them until they feel crispy. Let me know if you make them how they turn out! And if you make any twist to this recipe! Buon appetito!

Tomato-flavored herby Flatbreads - Easy, fresh & Delicious!

Serves: 4x as side Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 120g water
  • 70g tomato concentrate
  • dried herbs (I used rosemary, sage and oregano, 1 tsp each)
  • pinch of garlic powder
  • 300g flour (I used 250g all-purpose and 50g of spelt flour)
  • 100g EVOO
  • sea salt flakes to sprinkle on top

Instructions

  1. First, mix the water oil and tomato concentrate together.
  2. In a bowl, add the flour(s), herbs and sea salt flakes.
  3. Mix together before adding the liquid mix.
  4. Mix well first with a spatula then with your hands.
  5. Make a smooth and homogeneous ball.
  6. Let it sit covered for 30 minutes.
  7. After 15 min, turn the oven to 180C and line a baking tray with baking paper.
  8. Once the rest time has passed, take the ball out and place it on your worktop.
  9. Dust it with flour, and flatten it with a rolling pin down to 1/2 cm thickness.
  10.  Cut them into smaller pieces and place them on the baking tray.
  11. Transfer the tray in the middle of the oven and cook for about 20 min to obtain a crunchy outside with a soft core. If you prefer a crunchy flatbread, cook it for an additional 5-8 minutes.
  12. Remove from the oven, dust some more sea salt flakes on top and serve once cooled down!

Notes

Storage: you can store them in the fridge, covered, for up to 3 days. Eventually re-heat them up in the oven (or microwave to have a softer consistency).

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