Preheat the oven to 200°C.
Mix the yeast with 200 ml lukewarm water.
Mix the flour and salt in a bowl.
Add the yeast liquid and olive oil to the flour and knead to a pliable dough using the dough hook of your electric mixer.
Cover and put in a warm place to rise for about 45 minutes.
Then knead the dough again on a floured work surface.
Wash the cherry tomatoes, cut a small lid from each one and hollow out the tomatoes.
Drain and chop the anchovy fillets and stuff into the tomatoes with the capers.
Roll out the dough to make two flatbreads approximately 20 cm in a diameter and place on a greased baking tray.
Make small depressions in the surface of the dough with your knuckles and prick the dough several times with a fork.
Brush with olive oil and sprinkle with a little coarse sea salt.
Place a stuffed tomato in each depression, cover and put to rise for a further 15 minutes.
Then bake in the preheated oven for about 25 minutes.
Serve sprinkled with basil.