Averie Cooks

0 To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt (remember the tomatoes are salted and so is the cheese), and knead for about 5 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Based brand of yeast used, water temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are lower, about 95 to 105F. Warm water according to the yeast manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you’re not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.
1 Turn dough out onto a Silpat-lined countertop (provides nice traction) or just the bare counter. Roll the dough into a large oval or rectangle (shape doesn’t matter) so it’s about 1/2-inch thick and covers about two-thirds of a standard baking sheet (my baking sheet is 17 inches long).
2 Place rolled dough onto a Silpat-lined  or cooking sprayed baking sheet.
3 Cover with plasticwrap and allow to rise for about 25 minutes.
4 While dough rises, preheat oven to 350F. Tip – keep baking sheet with rising dough on the stovetop (make sure it’s off) because the yeast will benefit from the carryover heat from the preheating oven.
5 After 25 minutes, using your fingertips, create dimples evenly over the surface of the dough. It’s okay to press almost all the way down because the dough will re-inflate quickly.
6 Evenly top with sun-dried tomatoes and oil. Some of the oil will runoff, that’s okay.
7 Evenly top with half the torn basil leaves or sprinkle with dried basil; reserve remainder for after baking to garnish.
8 Evenly top with cheese.
9 Bake for about 23 to 26 minutes, or until bread is cooked through  and the cheese is melted and golden. Mine took 25 minutes. Baking time will vary based on how juicy or oily your tomatoes are, how much cheese was added, and oven and climate variances. Watch your bread and not the clock.
10 Garnish with reserved basil and serve immediately. If during baking your bread rose and it’s quite puffed and you prefer the cosmetic look of flatter bread, use the blunt end of a wooden spoon to create dimples, thereby flattening the bread. Bread is best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in micro to soften.