Broccoli flatbread is a tasty vegetable appetizer or side dish, easy to make and irresistible.
Tasty and simple, with basic ingredients, yeast-free, rustic and flavorful — a sort of low savory tart, made with a soft or slightly crisp exterior dough — it’s perfect for an informal dinner, as an appetizer or to accompany an aperitif.
Read how to make broccoli flatbread with the easy recipe below, as usual, just after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 head of broccoli
- 1 7/8 cups water
- 1 2/3 cups all-purpose flour (type 0 or 00)
- 1/2 cup grated Grana Padano (grated)
- cornmeal (a few tablespoons to sprinkle on the flatbread)
- extra virgin olive oil
- salt
Preparation of the broccoli flatbread
Clean the broccoli, trim the stems and divide into florets.
Cook the florets in salted boiling water for five minutes, then drain and set aside.
In a large bowl pour the water, three tablespoons of extra virgin olive oil and one teaspoon of salt and whisk together by hand.Gradually add the all-purpose flour while continuing to whisk, then add the grated Grana Padano and mix again.
Add the broccoli florets and fold in with a spatula.
Line a 12 x 16 inch baking pan with parchment paper.Pour in the prepared mixture and level it.
Sprinkle the surface with cornmeal and finish with a drizzle of olive oil.
Bake in a preheated conventional oven at 374°F for thirty-five minutes.
Serve your broccoli flatbread immediately, piping hot.
Notes
Also visit the collection Savory flatbread: 12 irresistible recipes with many easy, tasty ideas: you can find it directly by clicking HERE.
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