This simple Italian flat bread, with its characteristic dimpled shape, adds an authentic note to an Italian dinner.
Dissolve the yeast in 1/4 c. of the warm water. The water should be just as warm as a baby's bottle, test it by sprinkling a few drops on the inside of your wrist.
Add the remaining water, and then 3 Tbsp. of olive oil. Let stand.
Add flour, salt and basil. Knead to make an elastic dough.
Let stand in an oiled bowl to rise about an hour.
Place on a baking sheet and flatten into a disc. Use your finger to poke holes in the dough. Top with brushed olive oil, chopped garlic cloves and scattered basil leaves.
Bake at 375°F for about 30 minutes, or until golden brown.
Submitted by Gretchen Grant Contributed on: and modified on Thursday May 6th, 2010