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Flatbreads are one of the most versatile culinary creations in the world, transcending cultural boundaries and featuring prominently in various cuisines. From Middle Eastern pita to Italian focaccia, flatbreads can serve as the foundation for countless dishes, offering a canvas for flavors and toppings that ignite the senses. Among the myriad of options, the Roasted Tomato Basil Flatbread Bliss emerges as a delightful choice that showcases the simplicity and richness of fresh ingredients. This recipe embodies the spirit of convivial dining, making it ideal for gatherings, family meals, or even a light dinner option that can be prepared with ease.

Oven-Roasted Tomato Basil Flatbread

Discover the delicious world of flatbreads with this Roasted Tomato Basil Flatbread Bliss recipe. Featuring roasted cherry tomatoes and fresh basil atop a crispy, homemade flatbread, this dish is perfect for gatherings or a light dinner. Learn how to create the perfect dough, roast tomatoes to enhance their sweetness, and shape your flatbreads for optimal taste and texture. Elevate your dining experience with a meal that combines simplicity and vibrant flavors. Enjoy crafting this delightful culinary treat with friends and family!
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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 extra 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, whisk together the flour, instant yeast, salt, and sugar until well combined. Gradually pour in the warm water and the 1/4 cup of olive oil. Stir the mixture with a spatula or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

      First Rise:

        Lightly oil a large bowl and place the kneaded dough inside, making sure to turn it so that all sides are coated with oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

          Roast the Tomatoes:

            Preheat your oven to 400°F (200°C). In a mixing bowl, combine the halved cherry tomatoes with balsamic vinegar, garlic powder, dried oregano, a drizzle of olive oil, sea salt, and freshly cracked black pepper. Toss until the tomatoes are well coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the tomatoes are caramelized and tender.

              Shape the Flatbread:

                Once the dough has risen, gently punch it down to deflate. Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a rectangle or oval shape, about 1/4 inch thick. Carefully transfer the shaped flatbreads onto a parchment-lined baking sheet.

                  Add the Toppings:

                    Evenly distribute the roasted tomatoes over the rolled-out flatbreads. Drizzle additional olive oil over the top and sprinkle with sea salt and freshly cracked black pepper for additional flavor.

                      Second Bake:

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

                          Garnish and Serve:

                            After baking, remove the flatbreads from the oven and allow them to cool slightly on the baking sheet. Before serving, tear fresh basil leaves and scatter them over the top. For added flavor, drizzle a bit more olive oil over the flatbreads.

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

                                - Presentation Tips: Serve the flatbreads cut into wedges on a rustic wooden board with a side of extra balsamic vinegar for dipping. Garnish with a few whole basil leaves for a pop of color.