Name: Italian Garlic and Herb Flatbread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Italian
Ingredients: 3 cups (375g) all-purpose flour, plus extra for dusting; 2¼ tsp (1 packet) active dry yeast; 1 tsp sea salt; 1 tsp honey or sugar (optional, helps yeast); 1¼ cups (300ml) warm water; 3 tbsp extra-virgin olive oil; 4-5 large garlic cloves, minced; 2 tbsp extra-virgin olive oil (plus more for drizzling); 2 tsp dried Italian herbs (oregano, basil, thyme, rosemary mix) or 2 tbsp fresh chopped; ¼ cup grated Parmesan cheese; Flaky sea salt, for sprinkling; Optional: fresh rosemary sprigs or red pepper flakes

This Italian Garlic and Herb Flatbread is a soft, flavorful homemade bread inspired by classic Italian focaccia and piadina styles. Infused with fresh garlic, aromatic herbs like rosemary, thyme, oregano, and basil, plus a touch of olive oil and Parmesan, it bakes up golden with a tender crumb and irresistible garlicky aroma—perfect as a side, appetizer, or base for quick pizzas.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it brings authentic Italian flair to your kitchen without needing fancy equipment or hours of waiting. The dough comes together easily (with yeast for that light, airy texture reminiscent of true Italian flatbreads), and the generous topping of garlic, fresh or dried herbs, and a drizzle of extra-virgin olive oil creates layers of bold, savory flavor in every bite.

It’s incredibly versatile—serve it warm alongside pasta, soups, or salads; use leftovers for sandwiches; or top it with cheese and tomatoes for mini pizzas. The aroma alone will fill your home like a trattoria, and it’s forgiving for beginners while delivering restaurant-quality results that impress family and guests.

Plus, it’s made with simple pantry staples, feels homemade and heartfelt, and tastes far better than store-bought versions—crispy edges, soft center, and that addictive garlic-herb punch you’ll crave again and again.

Yield: 10 pieces

Italian Garlic and Herb Flatbread Recipe

Soft, garlicky Italian flatbread topped with herbs, olive oil, and Parmesan—perfect side or pizza base, easy and aromatic.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

For the dough:

3 cups (375g) all-purpose flour, plus extra for dusting
2¼ tsp (1 packet) active dry yeast
1 tsp sea salt
1 tsp honey or sugar (optional, helps yeast)
1¼ cups (300ml) warm water
3 tbsp extra-virgin olive oil

For the topping:

4-5 large garlic cloves, minced
2 tbsp extra-virgin olive oil (plus more for drizzling)
2 tsp dried Italian herbs (oregano, basil, thyme, rosemary mix) or 2 tbsp fresh chopped
¼ cup grated Parmesan cheese
Flaky sea salt, for sprinkling
Optional: fresh rosemary sprigs or red pepper flakes

Instructions

Wake up the yeast — In a large mixing bowl, combine warm water, honey/sugar, and yeast. Stir gently and let it sit 5-10 minutes until foamy and bubbly—like it's saying "I'm ready to rise!" This proves your yeast is alive and excited.
Build the flavorful base — Add olive oil, salt, and about half the flour to the yeast mixture. Stir with a wooden spoon until it forms a shaggy dough—smells amazing already with that olive oil aroma!
Knead with love — Turn dough onto a lightly floured surface. Knead 5-8 minutes, adding remaining flour gradually, until smooth, soft, and slightly tacky (not sticky). It should bounce back when poked—like a happy pillow.
Let it rest and grow — Oil the bowl, place dough inside, cover with a damp cloth or plastic wrap. Let rise in a warm spot 45-60 minutes until doubled—watch it puff up like magic!
Preheat and prep — Heat oven to 425°F/220°C. Line a large baking sheet with parchment or lightly oil it. Punch down risen dough gently to release air—such a satisfying feeling!
Shape your masterpiece — Stretch or roll dough into a rough rectangle (about 12x16 inches) on the sheet. Use fingertips to make deep dimples all over—like creating little flavor pockets.
Infuse with garlic goodness — Mix minced garlic with 2 tbsp olive oil. Brush generously over dough, letting it pool in dimples for maximum flavor soak.
Herb and cheese party — Sprinkle Italian herbs evenly, then grated Parmesan. Add flaky salt and optional extras like rosemary or chili flakes—make it pretty and irresistible!
Bake to golden perfection — Pop in oven 20-25 minutes until edges are golden, top bubbly, and garlic fragrant. Your kitchen will smell like an Italian bakery—pure heaven!
Finish and serve warm — Drizzle more olive oil if desired, slice into strips or squares. Serve hot—tear, dip, enjoy! Special note: Brush with extra oil post-bake for glossy shine; best fresh but reheats beautifully.

Notes

Use high-quality extra-virgin olive oil for best taste. Dimples are key for holding toppings. If dough resists stretching, rest 5 minutes and try again.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 369Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 5mgSodium 341mgCarbohydrates 60gFiber 3gSugar 1gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use warm (not hot) water around 100-110°F/38-43°C to activate the yeast properly without killing it—test by feeling like comfortable bath water.
For extra flavor, infuse the olive oil with minced garlic for 10-15 minutes before adding to the dough or topping.
Don’t over-knead; a slightly shaggy dough develops better gluten during rising and stays tender.
Poke deep dimples in the dough before topping—this helps hold the oil, herbs, and cheese, preventing sogginess.
Bake on a preheated pizza stone or inverted baking sheet for crispier bottom crust.
Fresh herbs shine brighter, but dried work great (use 1/3 the amount).
Brush with more olive oil right after baking for glossy shine and enhanced flavor.
If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water drops.

Ingredients Notes

All-purpose flour forms the base for a soft, chewy texture typical in Italian flatbreads—bread flour can be swapped for more chew, but all-purpose keeps it light and accessible. Active dry yeast gives the dough its signature rise and airy pockets; instant yeast works too (use same amount, no proofing needed).

Extra-virgin olive oil is non-negotiable for authentic Italian taste—it adds richness to the dough and shines in the topping. Fresh garlic cloves provide pungent, aromatic depth that mellows beautifully when baked; avoid pre-minced for best flavor. A mix of dried Italian herbs (oregano, basil, thyme, rosemary) delivers classic Mediterranean notes—fresh versions elevate it further.

Sea salt or kosher salt enhances everything without overpowering. Grated Parmesan or Pecorino adds umami and a subtle salty crunch on top. Warm water activates the yeast and hydrates the flour for a supple dough. Optional honey or sugar feeds the yeast for better rise and subtle sweetness to balance garlic’s bite.

Variations and Substitutions

For a quicker no-yeast version, skip yeast and use Greek yogurt or baking powder (like some herb flatbreads) for tender results in under 30 minutes—mix 2 cups flour, 1 tbsp baking powder, salt, yogurt, oil, and herbs.

Make it vegan by omitting Parmesan or using nutritional yeast/vegan cheese. Add fresh rosemary or thyme for a woodsy twist, or swap for basil-heavy pesto vibes. For cheesy indulgence, mix shredded mozzarella into the topping or embed olives/sun-dried tomatoes. Turn it gluten-free with a 1:1 GF flour blend (add extra oil for moisture).

For spicier kick, include red pepper flakes. Use whole wheat flour (half or full) for nuttier, heartier bread—adjust water as needed. Grill instead of bake for smoky char: cook 2-3 minutes per side over medium heat. For pizza-style, top with sauce, cheese, veggies after partial bake.

Storage Options

Store cooled flatbread wrapped in foil or in an airtight container at room temperature for up to 2 days—reheat in a 350°F/175°C oven for 5 minutes to restore crispness. For longer, freeze whole or sliced (wrap tightly in plastic then foil) for up to 2 months; thaw at room temp and reheat in oven.

Avoid refrigerating unless very humid, as it can dry out or toughen—refresh in oven if needed. Best enjoyed fresh, but leftovers make great croutons or breadcrumbs when toasted.