Pizza bread

INGREDIENTS:
Pkg. Active Dry Yeast

3/4 Cup Warm Water

3 Cups All-purpose, Unbleached Flour

1 Teaspoon Salt

6 Tablesoons Olive Oil

2 Cups Canned Chopped Tomatoes

6 Large Fresh Basil Leaves

2 Cloves Garlic, Minced

Coarse Salt

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled 9 inch cake pan. Drain the chopped tomatoes in a strainer to remove some of the juice. Spread the tomatoes across the surface of the focaccia, then sprinkle with the garlic and shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.