Mix the flour with the dry yeast in a bowl. Carefully pour in the water (possibly a little less) while stirring. Knead the dough on the medium level of the food processor until it separates from the edge of the bowl. Cover the dough with cling film and let rise in a warm place until the volume has doubled (approx. 30 minutes).
Preheat the oven to 200 ° C. Cover a baking sheet or a perforated sheet with baking paper.
Pluck the basil leaves and puree them with the olive oil in a blender, the mixture doesn`t have to be that mushy. Work the basil puree into the batter.
The dough is difficult to shape, so it is tipped straight onto the baking sheet with baking paper
and carefully drawn into an oval. Dust the surface with flour and let rise covered for at least 30 minutes.
Then bake in the oven on the middle rack for about 25 minutes.
It gets particularly crispy if you swath a little at the beginning or sprinkle the tray with water - the steam makes the bread rise better.
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