2 1/2tablespoons olive oil
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 oz active dry yeast
1 cup tepid water
sundried tomatoes (dry, not packed in oil)
fresh basil, torn into bite sized pieces
Dissolve the yeast and sugar in the tepid water. Let sit about 10 minutes or until frothy. In a large bowl, stir together the flour and salt. Add the olive oil and yeast and knead until a ball of dough forms. Transfer to a mixer with a dough hook or knead by hand until a satiny ball of dough forms. Place in a lightly greased bowl, cover with a towel and allow to rise 1 hour until it is doubled in bulk. After 1 hour, punch it down and then divide into 2 equal parts. Form rounds and place them on a greased baking sheet. Flatten slightly, cover and allow to rise half an hour. Preheat to 375. After 1/2 an hour, brush each round with olive oil and arrange the sundried tomatoes, basil on top, pressing them into the dough slightly. Bake 20 minutes, sprinkle with the parmesan and return them to the oven for an additional 5-10 minutes or until just browned.
This is sort of a cross between an personal sized pizza and focaccia. I had bought some (oil free) sundried tomatoes a while back and have been trying to think of a way to use them. I generally am not the one who makes the majority of the yeast breads in our household, but they came out very well- perfect for a small, light dinner. They also travel well, as they taste just as well cold as warm, which makes any leftovers a great choice for lunch or traveling.