-
1
Pour 1/3 cup warm water into large bowl.
-
2
Sprinkle yeast and sugar over; let stand until mixture is foamy, about 10 minutes.
-
3
Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture.
-
4
Cover and let stand 20 minutes.
-
5
Stir olive oil and salt into yeast mixture.
-
6
Mix in 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms.
-
7
Add basil.
-
8
Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes.
-
9
Oil large bowl.
-
10
Add dough; turn to coat.
-
11
Cover with plastic.
-
12
Let rise in warm area until doubled, about 45 minutes.
-
13
Punch dough down.
-
14
Turn out onto floured surface.
-
15
Divide in half; knead each piece just until smooth.
-
16
Cover with towel; let rise until almost doubled, 20 minutes.
-
17
Prepare barbecue (medium-high heat).
-
18
Roll out each dough piece on floured surface to 12-inch round.
-
19
Transfer each to separate baking sheet.
-
20
Brush top side with Basil Oil.
-
21
Place bread, oiled side down, on barbecue.
-
22
Grill until bottom is golden brown, about 1 1/2 minutes.
-
23
Brush top of bread with Basil Oil.
-
24
Using tongs, turn bread over; grill until golden, about 1 1/2 minutes.
-
25
(Can be made 4 hours ahead.
-
26
Cover loosely with foil; let stand at room temperature.
-
27
Before continuing, prepare barbecue; use medium-high heat.)
-
28
Brush breads with some Basil Oil.
-
29
Arrange Roasted Tomatoes on breads.
-
30
Loosely cover breads with foil; grill until heated through, watching closely, about 4 minutes.
-
31
Drizzle with more Basil Oil.
-
32
Cut each bread into 6 pieces.
