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1
Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl.
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2
Let sit until foamy, about 5 minutes.
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3
Whisk the flour and 1 1/2 teaspoons salt in a large bowl.
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4
Add the yeast mixture and olive oil and mix with your hands into a smooth dough.
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5
Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
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6
Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes.
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7
Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
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8
Brush 2 baking sheets with olive oil.
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9
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed.
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10
Cut the dough in half and form into 2 balls.
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11
Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick.
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12
Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
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13
Meanwhile, position racks in the middle and lower thirds of the oven.
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14
Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
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15
Press your fingertips through the dry crust on top of the dough to create a spotted pattern.
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16
Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt.
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17
Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes.
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18
Transfer to the middle rack and continue baking until golden all over, about 5 more minutes.
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19
Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack.
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20
Repeat with the remaining dough.
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21
Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl.
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22
Add the sugar and 1/4 teaspoon each salt and pepper.
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23
Slowly whisk in the olive oil.
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24
Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing.
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25
Top the bread bottoms with the tomatoes, mozzarella and basil leaves.
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26
Season with salt and pepper and cover with the bread tops.
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27
Cut into pieces.
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28
Photograph by Kang Kim
