Hanging Herb Garden Flatbread with Roasted Cherry Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A rustic flatbread topped with roasted cherry tomatoes and a fragrant mix of drought-resistant herbs, perfect for a small-space garden-inspired snack. This mediterranean-inspired snacks (vegetarian) ready in about 110 minutes turns all-purpose flour, active dry yeast, warm water (110°F) into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp, plus 1 tbsp for brushing olive oil
• 1 tsp, plus extra for topping salt
• 1 1/2 cups cherry tomatoes, halved
• 1 tbsp fresh oregano leaves
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage leaves, chopped
• 2 cloves minced garlic
• 1/4 tsp crushed red pepper flakes

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F). Let sit for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil. Stir to form a dough, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
4. Step 4: Preheat oven to 425°F. Toss 1 1/2 cups halved cherry tomatoes with 1 tbsp olive oil, 2 minced garlic cloves, 1 tbsp fresh oregano leaves, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh sage, and 1/4 tsp crushed red pepper flakes. Spread on a baking sheet and roast for 15 minutes until tomatoes are soft and slightly caramelized.
5. Step 5: Punch down dough and roll out on a floured surface into a 12x10-inch oval. Transfer to a parchment-lined baking sheet.
6. Step 6: Brush dough with 1 tbsp olive oil and sprinkle lightly with salt. Scatter roasted cherry tomatoes and herbs evenly over the dough.
7. Step 7: Bake for 15-18 minutes until crust is golden and crisp. Slice and serve warm, enjoying a taste inspired by a low-water hanging garden.