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1
In a measuring cup, mix together yeast, sugar and 1/4 cup of warm water, let stand for 10 to 15 minutes, until yeast is activated.
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2
In a large bowl, mix flour, olive oil, salt and yeast mixture and combine.
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3
Continue mixing adding another 1/2 cup of water, a few tablespoons at a time until the flour forms into a ball.
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4
If the dough is still too dry add another tablespoon of water.
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5
The dough should not be too sticky.
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6
Knead, working the dough (or use a food processor with a dough hook) for about 10 minutes until smooth and elastic.
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7
Add a bit of olive oil to a bowl, add the ball of dough and roll so it's coated with oil.
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8
Cover with a towel.
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9
Put the bowl in a warm place, let the dough rise until double the volume, about 1 hour.
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10
Meanwhile mix together olive oil and garlic in a small bowl and set aside.
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11
Transfer the dough onto a slightly floured working surface, and divide into halves.
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12
Work with one at a time, cut one into 8 equal portions, forming each portion into a ball.
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13
Use your fingers to form a small hole in the centre of each ball, then insert one basil leave, one cherry tomato and one cube (or small ball) of mozzarella cheese into each ball.
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14
Add a sprinkling of sea salt, garlic and cayenne pepper as desired.
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15
Work the ball so that the dough seals in the filling.
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16
The tomato and cheese should be sealed inside the ball.
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17
Arrange stuffed bread onto a big baking sheet coated with cooking spray.
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18
Cover with enough plastic wrap, and let sit in a warm place until volume doubles, another 40 to 60 minutes.
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19
Meanwhile preheat oven to 400 degree F.
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20
Bake until bread turns into golden brown and deliciously crusty, about 20 to 30 minutes.
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21
Cool for a few minutes, transfer bread onto a wire rack.
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22
Serve warm.
