Tons of basil has been pouring out of garden, and I’d been waiting to put this recipe to good use. Pesto seems to be the go-to dish for basil, and for some reason, I don’t love it. I would MUCH prefer it packed into these tasty flatbread squares. They’re great for pizzas and sandwiches and I’ll test them out on grilled cheeses the next batch I make.
2 1/4 cup unbleached, all-purpose flour
1 cup warm water
1/2 cup chopped fresh basil
1/2 cup chopped sun-dried tomatoes (soaked for 30 minutes)
1 package active dry yeast
5 tbsp olive oil
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 400 degrees
- Stir yeast into warm water and let sit for 10 minutes
- Add flour in 1 cup at a time until well mixed
- Mix in tomatoes, basil, 3 tbsp oil, garlic, salt and pepper and knead tough for 5 minutes
- Cover and let dough sit for at least 1 hour
- Roll out dough onto floured surface and then cut into 8 pieces
- Spread 1 tbsp oil onto large baking sheet
- Place flatbread pieces on sheet and then spread the remaining olive oil ontop of them
- Bake at 400 degrees for 15-18 minutes
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