The Ultimate Pizza-Style Foccacia Flatbread Recipe

This is the ultimate recipe for all you flatbread lovers out there. This basic recipe will set you up to try any combination of flavour you want. You can simply bake the flatbread without toppings with some herb oil for the most delicious appetizer or top it with with tomato sauce, pesto or chutney, cheese and any other delicious toppings, everything is legal. The concept is the same, the end product is all up to you! The real magic rests in letting the flatbread proof until perfect to give you the most amazing texture and air pockets and a complex, delicious flavour from the bread 🥖 

  • Flatbread dough, as shown here or frozen 
  • Toppings of choice
  • 1 tbsp olive oil, herb oil, or chilli oil 
Equipment needed
  • Baking stone or sheet pan 
  • Pizza peel or fish spatula 
  • Tongs 
  • Pastry brush 


  1. Prepare a baking sheet by laying out a piece of parchment paper, about an inch larger than the size of your frozen flatbread dough. 
  2. Remove and unwrap flatbread from freezer and place on parchment paper. Drizzle with olive oil or any herb/spiced oil and spread using a pastry brush. 
  3. Cover with plastic wrap and let proof and ferment for 2 to 3 hours or until flatbread is airy and fluffy. 
  4. If using a stone, place stone on the medium rack and preheat oven to 500F.
  5. Once flatbread has proofed, spread your favourite sauce, cheese and toppings.
  6. Lower oven to 450F and place flatbread on the stone with the parchment paper Note: If using a baking sheet, flip baking sheet around and place flatbread on the baking sheet and place in the oven at the medium rack. 
  7. Depending on your oven, after 3 to 4 minutes, pull out the parchment paper.
  8. Continue cooking until cheese has melted and flatbread is golden brown at the bottom and on the sides. 
  9. Carefully take your flatbread out of the oven using a pizza peel/spatula and brush the sides with some more of your olive oil or herb/spiced oil. 
  10. Cut into 6 or more pieces and serve hot. 


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