In a large bowl, combine the yeast, water, 1 tsp salt and 1 tbsp olive oil and let stand until bubbles begin to form (about 5 minutes).

Gradually in 3 1/2 cups flour until the dough has formed.

Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).

Place the ball of dough into a bowl with 1 tbsp olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).

Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.

Gently stretch each flatbread into a 13x7 inch oval and place on a greased baking sheet.

Sprinkle each flatbread with garlic, basil, salt and pepper then drizzle with remaining olive oil.

Bake at 450F until golden around the edges (about 10 minutes). NOTE: If garlic begins to burn, lower temperature to 400F for the last few minutes.