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Sun Dried Tomato Flatbread

  • Yield: 8 wedges


  • 1 teaspoon active dry yeast
  • 3/4 cup warm water (about 110?F)
  • 5 tablespoons olive oil
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1 tablespoon minced garlic
  • 1/2 cup chopped sun-dried tomatoes, preferably homemade, drained, or storebought (packed in oil), drained
  • 2 1/4 cups plus 1 handful all-purpose flour
  • 1 teaspoon kosher salt


  • In a bowl dissolve the yeast in the water, and add 3 tablespoons of the olive oil, the basil, salt, garlic, sun-dried tomatoes, and 2 1/4 cups of the flour. Mix and knead into a ball of dough and set aside to rise, covered, in a warm place, for 1 hour.
  • Preheat the oven to 350ºF.
  • Sprinkle the remaining handful of flour on a flat surface and flatten the dough on it. Cut into 8 wedges.
  • Spread 1 tablespoon of the olive oil on 2 baking sheets. Pull and flatten each of the 8 pieces of bread until very thin and place them on the baking sheets. Brush the bread with the remaining 1 tablespoon olive oil and sprinkle it with the kosher salt. Bake until brown and crisp, for about 20 to 25 minutes. Remove from the oven and allow to cool before serving.
  • Note: Buy dry sun-dried tomatoes, which are usually sold in cellophane bags in food stores. Place the tomatoes in a strainer and submerge in lightly salted warm water for 2 minutes. Drain the tomatoes. Use immediately, or store, refrigerated, in an airtight container for up to 2 weeks.