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1
Sift flour and salt into a large bowl.
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2
In a small bowl, dissolve yeast and sugar in warm water.
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3
Let stand 5-10 minutes until frothy.
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4
Stir 3 tbsp olive oil into yeast mixture.
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5
Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
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6
Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
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7
Put dough into an oiled medium-size bowl.
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8
Cover and let rise in a warm place 35-40 minutes until doubled in size.
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9
Oil a baking sheet.
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10
Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
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11
Cook 3 minutes until softened.
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12
Remove skillet from heat and set aside.
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13
turn out dough onto a lightly floured surface and cut in half.
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14
Roll out to give 2 rectangles each about 12 x 9.
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15
Transfer 1 piece to the baking sheet and prick surface with fork.
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16
Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
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17
Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
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18
Moisten edges of the dough with a little cold water and cover with second sheet of dough.
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19
Crimp edges to seal.
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20
Using a sharp knife make a lattice pattern on surface of dough.
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21
Brush with a little milk to glaze and sprinkle with coarse sea salt.
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22
Let rise 20 minutes.
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23
Preheat oven to 450.
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24
Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
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25
Serve warm or cold.
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26
Cut into pieces and garnish with basil.
