Homemade Tuna and Tomato Flatbread: Simple, Delicious, and Full of Flavor

 Tuna and Tomato Flatbread Recipe

Enjoy a homemade tuna and tomato flatbread, a straightforward and tasty recipe perfect for quick meals or light dinners. Made with fresh, natural ingredients, this dish delights with its ease of preparation and that special homemade touch.


Ingredients

For the Dough:

  • 500 g bread flour (300 W)

  • 25 g fresh yeast or 100 g sourdough starter

  • 250 ml lukewarm water

  • 40 ml extra virgin olive oil

  • 10 g salt (1 level tablespoon)

For the Topping:

  • 2 cans of tuna in natural juice or oil, well drained (160-200 g)

  • 150 g crushed fresh tomato or grated tomato (optional)

  • Olives (optional)

  • Pine nuts (optional)

  • Olive oil for drizzling (optional)

  • Black pepper (optional)

Preparation

Dough:

  1. Dissolve the yeast in lukewarm water.

  2. Mix the flour with the salt.

  3. Add the yeast water and knead for 5–7 minutes.

  4. Incorporate the olive oil and continue kneading for another 3–5 minutes.

  5. Cover and let rise until doubled in size (20–60 minutes depending on temperature).

Assembly:

  1. Preheat the oven to 220°C (425°F) with top and bottom heat.

  2. Roll out the dough thinly (about 3 mm) on parchment paper.

  3. Optionally, prick the dough with a fork or rolling pin to prevent bubbles.

  4. Spread the tomato (if using), then add the tuna, olives, and pine nuts.

  5. Drizzle with olive oil and season with black pepper to taste.

Baking:

  • Bake for 20–25 minutes until the edges are golden and the base is crispy.

Tips

  • If using 300 W flour, let the dough rest 10–15 minutes before rolling out.

  • Pricking the dough helps avoid large air bubbles.

  • For extra crispiness, bake on the lower rack and sprinkle some semolina between the tray and parchment paper.

  • Add dried oregano or rosemary for extra aroma.


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