Prepare the dough according to recipe instructions.
Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil.
I prefer using a deeper dish because I like a fluffier baked bread. If you want to keep it traditional, use a rimmed sheet pan.
Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance.
If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
Blend ½ cup basil and olive oil until smooth then pour through a sieve (optional).
Add the cherry tomatoes, basil oil and fresh basil leaves then season the bread generously with flaky sea salt.
Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.