Sun-dried Tomato and Basil Flatbreads

Here is my other promised flatbread post.  Sun-dried tomato and fresh basil flatbreads made out of a blend of cornmeal, semolina, and regular flour and spiked with a bottle of hard cider.



  • 1 cup Cornmeal + more for dusting
  • 1 cup Semolina Flour
  • 2-3 cup Flour
  • 2 tsp Salt
  • 1 tbsp Honey
  • 4 tsp Yeast (dry active)
  • 12 fl oz Hard Apple Cider (or a light beer)
  • 3 tbsp chopped fresh Basil
  • 1/2 cup Sun-dried Tomatoes + 4 tbsp juice (the oil the tomatoes were stored in)
  • Egg Wash (1 Egg + 1 tbsp Water)


  1. Give the sun-dried tomatoes and juice a rough chop in the food processor.
  2. Combine all of the ingredients in a stand mixer.
  3. Knead the dough with a dough hook until elastic (~5 minutes).
  4. Place the dough in a greased container to rise for a couple of hours.
  5. Preheat the oven to 375 F (~191 C).
  6. Line a baking sheet with parchment paper or grease.
  7. Sprinkle the baking sheets lightly with cornmeal.
  8. Roll the dough out, as thin as you can get it, on a flour dusted surface.
  9. Cut the dough into triangular pieces.
  10. Arrange the pieces onto the baking sheet.
  11. Brush them with an egg wash.
  12. Bake for 8-10 minutes, until they are golden brown.

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