Sundried Tomato and Pesto Flatbread
  • 1⅛ teaspoon active dry yeast
  • ½ teaspoon sugar or honey
  • ½ cup warm water (105-115 degrees)
  • 1½ cup Baking Freeā„¢ gluten-free All Purpose Flour (for best results, weigh flour-- 1½ cup= 186g)
  • ½ teaspoon sea salt
  • ½ teaspoon olive oil (plus extra for brushing)
  • fresh black pepper
  • fresh or dried herbs (I used 1 tablespoon dried Italian herbs)
  • Pesto, sundried tomatoes, Parmesean cheese (Sundried tomatoes reconstituted with boiling water)
  1. Dissolve yeast and sugar or honey in ¼ cup of the warm water. Let sit unti bubbly.
  2. In mixer combine flour and salt. Add oil, yeast mixture, 1 tablespoon of dried Italian herbs and remaining warm water, and mix on low until dough pulls away from the sides of the bowl.
  3. Place dough on floured counter, cut in two and cover with clean, damp towel. Let rest for 15-20 minutes or so.
  4. To make flatbread, roll 1 piece of dough on floured plastic wrap. Roll with floured rolling pin into a rectangle about 10 inches by 7 inches. Place on baking sheet. Brush lightly with olive oil and prick dough with fork to prevent air pockets from forming when baking. Top dough with salt, pepper, pesto, sundried tomatoes and cheese. Repeat with second piece of dough.
  5. Preheat oven to 500 degrees F. Bake both trays of flatbread until golden brown, about 5-10 minutes.
  6. Transfer to cutting board and cut into pieces. These are very thin, crispy seasoned pieces of flatbread. Makes 2 flatbreads.
Recipe by Baking Free at