Best 3 Tuscan Flatbread Recipes

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Are you looking for a delectable and easy-to-make appetizer that will impress your friends and family? Look no further than Tuscan flatbread! This delightful Italian dish is a perfect blend of flavors and textures, with a crispy crust, flavorful toppings, and a hint of freshness from herbs. Whether you're hosting a party or simply want a delightful snack, Tuscan flatbread is sure to satisfy your cravings.

Let's cook with our recipes!

CLASSIC TUSCAN FLATBREAD



Classic Tuscan Flatbread image

Categories     Bread     Bake     Bon Appétit

Yield Makes 1 round loaf

Number Of Ingredients 5

1 cup lukewarm water (90°F to 100°F)
2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled
2 1/2 cups (about) all purpose flour
4 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt

Steps:

  • Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
  • Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
  • Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
  • Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

TUSCAN FLATBREAD



Tuscan Flatbread image

Make and share this Tuscan Flatbread recipe from Food.com.

Provided by FLKeysJen

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 1/2 cups mozzarella cheese
16 ounces prepared polenta (one roll)
1 cup self-rising flour
1 tablespoon honey
1 tablespoon olive oil
1 boneless skinless chicken breast
1 (14 ounce) can artichokes, chopped
1 (10 ounce) package frozen spinach, defrosted and squeezed dry
1 tablespoon minced garlic
1 tablespoon olive oil
salt
pepper

Steps:

  • Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
  • Preheat oven to 400 degrees.
  • Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
  • Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
  • Bake crust for 15 minutes.
  • In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
  • When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
  • Slice and enjoy!

TUSCAN FLATBREAD



TUSCAN FLATBREAD image

Categories     Bread     Herb     Side     Bake

Yield 2 flatbreads

Number Of Ingredients 10

1 T active dry yeast
1 tsp dark brown sugar
2 1/4 cups tepid water
1/2 cup EVOO
3 tsp fine sea salt
6 1/2 cups all purpose flour
1 cup finely ground yellow cornmeal
2 T fresh rosemary, minced to a powder
coarse sea salt
additional EVOO for baking pans, drizzling and final glossing

Steps:

  • In a large bowl, mix the yeast and the sugar into the tepid water, stirring until the grans of sugar are dissolved. Cover with plastic wrap and let the yeast activate for 10 minutes. Stir the oil and salt together and pour it into the yeast mixture. Begin adding the flour, a cup at a time, stirring well after each dose. Add the cornmeal all at once and mix to form a soft, dry dough. Add additional flour-- a tablespoon at a time-- if the dough feels sticky. Turn the dough out onto a lighly floured surface and knead for 10 minutes. Place the dough into a clean, lighly oiled bowl and cover with plastic wrap. Let the dough rise for an hour, or until its mass doubles. Release the air in the dough with a firm punch, divide the dough in two, and stretch each piece onto the surgace of a lightly oiled 12"baking pan sprinkled with cornmeal. The dough will fight a bit, but don't use a rolling pin. Using your fingertips, push the dough to the edges of the tin and let it rest. After a few minutes, stretch again. Cover with clean kitchen towels and let them rise for half an hour. Preheat oven to 450F. After the second rise, press your fists, knuckles down all over the breads, squashing them and creating indentations. Drizzle the tops with oil, and sprinkle over the rosemary and sea salt. Bake for 20-25 minutes, or until deeply golden. Transfer the baked breads from their tins to wire racks to cool. Using a pastry brush, paint the hot breads with a few drops of oil. Serve warm or at room temp

Tips:

  • Use a high-quality olive oil for the best flavor.
  • If you don't have any fresh herbs, you can use dried herbs in a pinch.
  • Be sure to preheat your oven before baking the flatbread.
  • Watch the flatbread carefully while it's baking so that it doesn't burn.
  • Let the flatbread cool for a few minutes before slicing and serving.

Conclusion:

Tuscan flatbread is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It's easy to make and can be customized to your liking. With its simple ingredients and rustic charm, Tuscan flatbread is a perfect way to bring the flavors of Italy into your home.

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