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Use a dough hook on the mixer. Put the flour into bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough.
Set the mixer to medium speed and allow the ingredients to mix up to a dough.
Beat the dough for ten minutes. Then remove the bowl cover with cling film and keep in a warm place for 30 minutes to prove so that the dough doubles in size. I stand mine over a pan of boiled water.
Peel and chop the garlic. Slice the tomatoes in half. Place the 100ml olive oil in a blender or food processor with the fresh basil and process to flavour the oil.
Knock the dough back by mixing in the mixer for 5 minutes. Roll out or pin out the dough on an oiled or baking paper lined baking tray.
Brush the dough with the basil oil.
Place the tomatoes onto the dough and press them down into the dough. Sprinkle with sea salt and chopped garlic.
Cover with oiled cling film and place in a warm place to prove again for an hour.
Bake in the oven for 25 to 30 minutes at 200°C.
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