- 2 Cups Bread Flour (or all-purpose)
- 2 Teaspoons Kosher Salt, divided
- 1 Cup Warm water
- 1 1/8 Teaspoon Yeast
- 1/2 Teaspoon Granulated Sugar
- Olive Oil
- 2 tbsp fresh basil, chopped
- 1 tbsp pre-minced garlic
- 1 cup cherry tomatoes, sliced
In a glass bowl, add the flour and 1 tsp salt. Mix to combine.
In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute and stir into the flour with a wooden spoon until the dough just comes together.
Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
Remove the bowl from the fridge.
On a quarter size baking sheet, drizzle oil and place the dough in the center, tucking ends under.
Cover with plastic wrap and allow to rise 2 hours.
Heat the oven to 450ºF.
Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan, but not through the dough. If the dough is sticking to your fingers as you do this, simply dust your fingertips with a lil flour.
Press chopped tomatoes into the bread and sprinkle with garlic, and 1 tsp salt.
Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden. Garnish with fresh chopped basil.