Source: dLife

A delicious Italian appetizer bread.

Servings

0.75 cup cold water
2 tbsp olive oil
2.25 cup Flour, bread, unenriched
1 tsp salt
1 package baker's yeast
1 oz Flour, bread, unenriched (rapid-rise)
1 olive oil cooking spray
1 tbsp yellow cornmeal
1 cup sun dried tomatoes
1 cup cold water , hot
0.25 cup part skim shredded mozzarella
0.25 cup fresh basil , shredded
2 tbsp part skim shredded mozzarella
2 tbsp cold water

1 Heat the water and oil in a pan.
2 Mix together 1 cup of the bread flour with the salt and yeast.
3 Use an electric mixer to gradually mix in the heated water with the flour mixture.
4 Continue beating with mixer on medium speed for 2 minutes then add 3/4 cup more of the bread flour, beat another 2 minutes on medium.
5 Stir in the remaining flour until you have a soft dough.
6 Spread 1 tablespoon flour out to create a floured work surface and knead out the dough on the surface for about 10 minutes or until smooth.
7 Allow the dough to sit for 10 minutes.
8 Use a 14-inch round pizza pan, coat with the cooking spray and sprinkle with cornmeal.
9 Knead the dough 4 or 5 more times and roll into a 14-inch circle. Place dough in the pizza pan.
10 Use a wooden spoon handle to poke holes in the dough. Allow the dough to rise for 30 minutes, covered, in a warm place.
11 While dough is rising place the sun-dried tomatoes in a small bowl and pour the hot water over them. Cover and allow to sit for 15 minutes.
12 Drain tomatoes then chop and set aside.
13 When dough has risen place in the oven for 10 minutes at 375 degrees F.
14 Remove dough from oven and coat with cooking spray. Sprinkle on the chopped tomato and return to oven for another 10 minutes.
15 Again remove from the oven and sprinkle on the mozzarella and basil. Return to oven for 5 minutes. Cut and serve!