Make the dough:

1. In a large bowl, mix together the water, yeast and sugar. Set aside for 10 minutes until the mixture is frothy.
2. Add the yogurt, eggs and  olive oil to the water and yeast. Mix with a wooden spoon (or my favorite, a Swedish dough hook).
3. Add the salt and flour to the bowl, mix with the spoon until a shaggy dough forms and the dough clears the sides of the bowl.
4. Note: This dough is very soft and sticky so I recommend mixing it with a stand mixer.

If kneading with a stand mixer:

1. Transfer the dough into the bowl of a stand mixer.
2. Using the dough hook, mix the dough on medium speed until a smooth dough forms. About 3-5 minutes.

If kneading by hand:

1. Dust a clean work surface with some flour, knead the dough by hand until a smooth dough forms. This will take about 8-10 minutes.
2. Note: the dough is very soft and sticky so you’ll need some extra flour to help with the kneading. Avoid adding too much flour. I recommend using a bench scraper to help you move the sticky dough around.
3. Transfer the smooth dough to a large bowl with a tablespoon of olive oil in the bottom. Move the dough ball around to grease all sides, cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature until doubled, an hour.

Prepare the toppings:

1. While the dough rises, prepare the tomatoes and the garlic oil.
2. Line a rimmed baking sheet with two layers of paper towels. Lay the tomato slices on top of the paper towels and sprinkle both sides of the tomato slices with 1 teaspoon kosher salt. Let the tomatoes sit for 30 minutes.
3. In a small bowl, combine the olive oil, garlic, dried basil and thyme, set aside.

Assemble the flat bread:

1. Line a rimmed baking sheet with parchment paper. Grease the paper with a tablespoon of olive oil.
2. Transfer the dough to the baking sheet. Pull and push the soft dough into a 15-inch oval.
3. Top the dough with the mozzarella cheese.
4. Use a couple new sheets of paper towels and blot the tomato slices.
5. Arrange the tomato slices over the cheese. Spoon some garlic oil over each tomato slice.
6. Sprinkle the whole pie with the red pepper flakes.
7. Sprinkle the capers, if using, over the bread.
8. Let the dough and toppings rest at room temperature for 30 minutes.
9. Adjust the oven rack to the center position. Preheat the oven to 425 degrees Fahrenheit while the flat bread rests.
10. Bake the flatbread on the center rack until the bread is golden brown and the cheese is melted and browned, 20-25 minutes.
11. Cut into pieces and serve warm or at room temperature.