This herby flatbread with goat cheese is baked with sweet cherry tomatoes and dusted with grated Parmesan cheese. And the best part, this is a no yeast flatbread, making it the perfect last minute option for a quick appetizer or snack!
If you are looking for a quick and easy appetizer that's bursting with savory and tangy flavors, you will love this no-yeast flatbread recipe topped with creamy goat cheese and juicy cherry tomatoes.
Studded with rosemary and thyme and finished with a drizzle of sweet aged balsamic right at the end, this easy flatbread recipe comes together within minutes (no mixer required), making it the perfect option for a last minute get together! And if you need any more quick appetizers, try these boursin stuffed mushrooms and these lemony Greek fries!
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🍅 Recipe Highlights
- The best part of this easy flatbread recipe is that this is a no-yeast flatbread! So there is no waiting around for the bread to rise.
- This rustic flatbread is quick to mix up and perfect for a last minute appetizer.
- No mixer required! Just add all the dough ingredients to a bowl, mix until combined, then knead in a ball.
📋 Ingredients
- Flour: All purpose flour is all you need for this recipe.
- Baking Powder: Because there is no yeast, baking powder is used as the leavening agent. The dough won't spread but will rise slightly.
- Herbs: Fresh thyme and rosemary are chopped finely and added to the dough mixture. If fresh herbs aren't available substitute with half the amount of dried herbs.
- Goat Cheese: Bring the goat cheese to room temperature, which will make it easier to spread onto the flatbread.
- Parmesan Cheese: Grate a chunk of Parmesan, if available.
- Cherry Tomatoes: Look for cherry tomatoes that are deep in color, which will be sweeter.
- Olive Oil and Balsamic Vinegar: Olive oil is drizzled on top the cherry tomato flatbread right before baking. The aged balsamic is drizzled after baking, giving a sweet and tart layer of flavor that pairs well with the sweet roasted cherry tomatoes. An aged balsamic is ideal as a finishing garnish because of its thicker inconsistency and complex flavor.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Instead of using fresh herbs, substitute with ½ teaspoon of dried thyme and dried rosemary.
- Top the cheese flatbread with caramelized onions or caramelized shallots, which I love using on a prosciutto pizza as well!
- Instead of goat cheese, make a caprese flatbread and add mozzarella cheese or burrata cheese.
⏲️ Instructions
Make the flatbread dough. To a bowl, add the flour, baking powder and chopped herbs (Photo 1) and stir to combine. Make a well in the center and pour in the olive oil and water (Photo 2).
Knead the dough. Mix the dough in bowl until it comes together, then transfer the dough to a lightly floured surface (Photo 3). Knead the dough for a few more minutes until smooth and divide in half (Photo 4).
Roll out the flatbread dough. Lightly flour a rolling pin and roll both dough balls into a long oval, about 10 inches and ⅛ inch in thickness (Photo 5). Transfer the flatbread to a lined baking sheet (Photo 6).
Top the flatbreads and bake. Spread softened goat cheese onto the flatbread (Photo 7) and top with cherry tomatoes, grated Parmesan cheese and a drizzle of olive oil (Photo 8). Bake at 400 degrees Fahrenheit for 22-25 minutes.
Garnish the Tomato Flatbread. Once baked, finish the flatbreads with a drizzle of aged balsamic and fresh herbs, such as basil (Photo above).
📍 Recipe Tips
- For an even thinner and crispier crust, cut the dough into 4 balls and roll into a thin and oval shape flatbread.
- Bring the goat cheese to room temperature, which will make it easier to spread onto the dough.
- Use a good quality aged balsamic to drizzle over the goat cheese flatbread. A thicker balsamic will cling to the toppings well.
- Make the flatbread ahead of time up to 2 days in advance. When ready to serve, warm in the oven and garnish with fresh basil right before serving.
Recipe FAQs
Flatbread and pizza dough are 2 different breads, but both can be used as a flatbread. Pizza dough has yeast in it and a no-yeast flatbread uses baking powder as its leavening agent.
Other bread can be used as flatbreads including homemade pita bread, naan and even pizza dough.
Flatbread dough can be made up to 2 days in advance and frozen for a month.
More Flatbread Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Herbed Tomato and Goat Cheese Flatbread
LittleFerraroKitchen.com
Ingredients
Herbed Flatbread
- 1 ¾ cup flour + more for dusting
- 1 tablespoon chopped rosemary and thyme or any herbs you have leftover
- 1 teaspoon baking powder
- ¾ teaspoon Kosher salt
- ½ cup water
- ⅓ cup olive oil
- 4 ounces goat cheese softened at room temperature
- 1 cup cherry tomatoes cut in half
- ¼ cup grated Parmesan cheese
- Olive oil for drizzling
- Aged balsamic for garnish
- Basil leaves thinly sliced, for garnish (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Make the flatbread dough. To a bowl, add the flour, chopped herbs, baking powder and salt and stir to combine. Make a well in the center and pour the olive oil and water in and gradually stir the mixture until a ball of dough forms.
- Knead the dough. Once the dough is formed, transfer to a lightly floured surface and knead a few times until the ball becomes smooth. Then divide the dough into 2 or for a thinner crust, into quarters.
- Roll out the flatbreads. Lightly dust a rolling pin with flour and roll out each ball of dough, into a 10 inch long oval, that is ¼ inch in thickness. Transfer the flatbreads to a lined baking sheet before adding the toppings.
- Add toppings. Spread a thin layer of softened goat cheese onto both flatbreads and top with cherry tomatoes, grated Parmesan cheese and drizzle of olive oil.
- Bake the cheese flatbreads. Place the flatbreads into the preheated oven and bake for about 22-25 minutes, until the flatbread is lightly golden brown and slightly crisp and tomatoes softened.
- Garnish the flatbreads. Once the flatbreads are done baking, drizzle with aged balsamic and top with thinly sliced basil.
Video
Notes
-
- For an even thinner and crispier crust, cut the dough into 4 balls and roll into a thin and oval shape flatbread.
- Bring the goat cheese to room temperature, which will make it easier to spread onto the dough.
- Transfer the rolled out dough to the baking sheet before adding the toppings, so the dough doesn't tear.
- Use a good quality aged balsamic to drizzle over the goat cheese flatbread. A thicker balsamic will cling to the toppings well.
- Make the flatbread ahead of time up to 2 days in advance. When ready to serve, warm in the oven and garnish with fresh basil right before serving.
Luv2cook says
We love flatbread. This combination is great. Goat cheese is wonderful on almost anything. I wanted to put my Go-To ingredient, Anchovy on it but it didn't need it.
New2Cooking says
We were gifted some great Aged Balsamic Vinegar and this was the perfect recipe to use it on. I made a big batch of this Herbed Tomato and Goat Cheese Flatbread and reheating it is easy.
FamilyCook says
I saw the video and knew I just had to do this recipe. It was suggested we get a pizza stone and I'm so glad we did. Everything cooks like its right out of a pizza oven, the crust is fantastic. This flatbread is like a Pizza without the sauce, the tomatos and the cheese are a wonderful topping for this recipe. I followed this recipe to a T then made the other Flatbread a little spicy with Mozzarella, herbs and calabrian peppers.