For the dough, melt the yeast and sugar in lukewarm water. Add flour, salt and olive oil to the whipping bowl of the food processor form, mix thoroughly. Add the yeast water and knead with the dough hook to form an elastic dough. Cover and let rise in a warm place for forty-five minutes.
In the meantime, for the topping, put the antipasti in a sieve, drain well. Cut into 2-3mm cubes and place in a bowl form. Add shallots, garlic and basil, season lightly with salt, season with pepper and mix.
Portion dough, knead repeatedly and form into balls. Let rise for another fifteen min. Roll out each ball into a thin patty. Brush baking sheet with a little olive oil and place one patty on top. Brush the top of the patty with a little olive oil and bake in a heated oven on the 2nd rack from the bottom at 250 degrees (higher if possible) for five to eight minutes until golden brown.
Proceed in the same way with the remaining patties.
Spread the hot patties evenly with the topping and cut into strips five to eight cm wide.
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