I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Homemade flatbread. Warm, chewy, and slightly crisp around the edges. This Italian flatbread dough made with 00 flour is light, tender, and incredibly versatile. Whether you serve it simply brushed with olive oil and herbs or use it as a base for creative toppings, this recipe brings restaurant-quality bread right into your kitchen.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Post
Ingredients
Equipment
Step-By-Step Instructions
Tips for Success
Storage Tips
Frequently Asked Questions
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Authentic Texture : 00 flour creates a fine, silky dough with the perfect chew.
Versatile Base : Top with anything from fresh herbs to cheese or seasonal vegetables.
Simple Ingredients : Just pantry staples and high-quality extra virgin olive oil.
Perfect for Entertaining : Bake as is for a side or dress it up for an appetizer board or one of your courses at a dinner party.
INGREDIENTS
2 cups 00 Italian flour (about 250 grams)
3/4 cup warm water (100 – 110°F)
1 1/4 teaspoon instant yeast
1 teaspoon honey
1 teaspoon fine sea salt
1 tablespoon extra virgin olive oil (plus more for brushing)
Activate the Yeast : Mix warm water, honey, and yeast in a bowl. Let sit 5 – 10 minutes until foamy.
Make the Dough : Add flour and salt. Mix until a shaggy dough forms. Add olive oil and knead 6 – 8 minutes until smooth and elastic (you can also do this with a stand mixer and dough hook or roller).
Rise : Place in an oiled bowl, cover, and let rise until doubled, about 1 – 2 hours.
Shape : Divide in half. Roll or stretch into 10″ rounds or ovals, about 1/4″ thick.
Preheat Oven : Place a pizza stone or baking sheet in the oven and preheat to 475°F for 20 – 30 minutes.
Bake : Brush dough with olive oil. Bake 6 – 8 minutes if blind baking (no toppings), or 10 – 12 minutes with toppings until golden.
TIPS FOR SUCCESS
Use parchment paper for easy transfer onto the hot surface.
Add flavor by brushing dough with garlic oil, herbs, or a sprinkle of flaky salt before baking.
For a refined finish, drizzle baked flatbread with truffle oil and top with microgreens or shaved parmesan.
STORAGE TIPS
Dough : Store in the fridge for up to 24 hours after the first rise. Bring to room temp before shaping.
Baked Flatbread : Keeps 2 – 3 days at room temp, wrapped tightly. Reheat in a hot oven for best texture.
Freezer-Friendly : Freeze baked flatbread up to 2 months. Thaw and warm before serving.
FREQUENTLY ASKED QUESTIONS
What is 00 flour and why use it?
00 flour is an Italian-style flour milled to an ultra-fine texture. It creates a softer, more tender dough compared to all-purpose flour.
Can I use all-purpose flour instead?
Yes, but the texture will be slightly different. It will be chewier and less delicate.
Can I add toppings before baking?
Absolutely. Cheese, herbs, vegetables, or even thinly sliced meats work well. Just adjust baking time to ensure toppings cook through.
Can I make the dough ahead?
Yes, refrigerate after the first rise and bake the next day.
HOSTING TIP
Whether you’re serving it alongside soup, topping it with seasonal vegetables, or using it as the base for personal pizzas, it’s a crowd-pleaser every single time.
Serve the flatbread cut into rustic wedges on a wooden board, paired with olive oil for dipping or layered with charcuterie.
Authentic Italian-style flatbread made with 00 flour. Light, tender, and perfect for topping or serving alongside your favorite dishes.
Ingredients
Scale
2 cups 00 Italian flour (about 250 grams)
3/4 cup warm water (100 – 110°F)
1 1/4 teaspoon instant yeast
1 teaspoon honey
1 teaspoon fine sea salt
1 tablespoon extra virgin olive oil (plus more for brushing)
Instructions
Activate the Yeast : Mix warm water, honey, and yeast in a bowl. Let sit 5 – 10 minutes until foamy.
Make the Dough : Add flour and salt. Mix until a shaggy dough forms. Add olive oil and knead 6 – 8 minutes until smooth and elastic (you can also do this with a stand mixer and dough hook or roller).
Rise : Place in an oiled bowl, cover, and let rise until doubled, about 1 – 2 hours.
Shape : Divide in half. Roll or stretch into 10″ rounds or ovals, about 1/4″ thick.
Preheat Oven : Place a pizza stone or baking sheet in the oven and preheat to 475°F for 20 – 30 minutes.
Bake : Brush dough with olive oil. Bake 6 – 8 minutes if blind baking (no toppings), or 10 – 12 minutes with toppings until golden.
Sub all-purpose flour if 00 flour is unavailable, but note that the texture and final product will be different.
Add garlic oil, herbs, or truffle oil for flavor variations.
Prep Time:10 minutes
Rise Time:1 – 2 hours
Cook Time:8 – 12 minutes
Category:Bread, Appetizer
Method:Baked
Cuisine:Italian
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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