Really yummy, flatbreads with tomatoes and mozzarella. Perfect for a big family Saturday evening supper.

Mozzarella and Tomato flatbreadFirstly I should acknowledge Paul Hollywood. This recipe was gleaned from his book, How to Bake. When I was leafing through his book I saw the picture of these breads and thought immediately how much my pizza loving brood would enjoy these. I also felt they were a tad healthier than pizzas. When I made these we had them with salads, cold meats and cheeses. They are a great tear and share bread. The bread is best served fresh and warm from the oven but I did keep one for the next day and it refreshed beautifully in the oven. I sprinkled a little water on it and blasted it in a hot oven (200 c) for around 5-7 minutes. Generally though if you have a family of teens and young adults as I do the 4 loaves that this recipe makes will be eaten in one sitting, no problem :). You will need around 2 hours to have these breads ready for dinner.


  • 500g Strong White flour
  • 10g Salt
  • 10g Instant Yeast
  • 400ml tepid water
  • 2tbsp olive oil
  • Fine semolina for dusting if you have it, optional.
  • 2 balls of Mozzarella
  • 20 Cherry tomatoes, cut in halves
  • Dried oregano for sprinkling


  • Oil a 2-3 litre square plastic container.That is what Paul say’s however I do not own a square plastic container so used the large plastic mixing bowl that I have instead. I believe this worked fine. Use whatever you have in your kitchen, the container is used to prove your bread.
  • In a food mixer with the dough hook is the best way to make this bread. It is too wet to mix by hand. However if you are feeling adventurous, give it a go. I would love to hear from someone who has made this by hand and how well it worked.
  • Put your flour in your mixing bowl with the salt on one side and the yeast on the other side. Add around three quarters of the water and start to mix the dough on a low speed. As it starts to come together add the remaining water. Mix for around 5-8 minutes on a medium speed. At this stage your dough should be nice and stretchy. Now add your olive oil and mix for another 2 minutes.
  • Pop your dough into your oiled tub and cover with whatever you have to hand. I always use a trusty shower cap but cling film, a damp tea towel work well. I have also used a “bag for life” when I had nothing else and that worked too!
  • Leave it to prove itself for about an hour. You want the dough to double in size. Put it in a warm place out of draughts.
  • Line a couple of baking trays with baking parchment. When I made this bread last time I had run out of baking paper so just lightly oiled the sheets and that worked fine.
  • Dust your work surface generously with flour, adding semolina too if you have it. Gently tip out your dough onto the floured surface, unusually for dough you don’t want to knock it back but keep as much air in as possible. Coat the top of your dough with flour too. Cut the dough in half lengthways and then cut each half across in two. You will have 4 pieces of dough.
  • Gently stretch each piece a little bit and lay down onto your prepared sheets. 2 loaves per sheet.
  • Push 10 tomato halves into the breads. As you can see from my pictures I did not have enough tomatoes, worry not, use what you have! Tear your mozzarella into smallish pieces and push them into the bread in-between the tomatoes.
  • Sprinkle your breads with a little olive oil and then your oregano. I used some garlic infused olive oil for extra yumminess and mixed italian herbs. Noms.
  • Leave your bread to rest for around 15 minutes. Meanwhile pop your oven on to 210 degrees C.
  • Bake for 15-20 minutes.
  • Pop them onto a cooling rack but make sure to eat them whilst still warm.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s