pizza bread

1 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.