Phocaccia with green pepper and rock salt

Sift the flour into a bowl, mix with salt, put the yeast and slightly melted pepper. In the middle, make a hole, pour 1 tbsp. a spoonful of olive oil and warm water. Knead the uncool dough, place on a board sprinkled with flour and knead for 10 minutes. Lubricate the bowl with oil, put the dough, cover with a towel and put in a warm place. The dough should double in volume. Put the dough on a board sprinkled with flour, wash for 2-3 minutes. Grease the baking sheet with oil, lay out the cake, giving it the shape of an uneven oval. Cover the dough with a towel and allow to stand for half an hour to rise. Make recesses on the dough with your fingers, drizzle with the remaining olive oil, sprinkle with crushed rock salt. Bake in the oven, preheated to 190 degrees, 25-30 minutes, until light golden. Serve warm, garnished with basil leaves.