In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the olive oil, flour, salt, garlic powder, and black pepper to the yeast mixture. Stir until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F.
Once the dough has risen, punch it down and roll it out into a rectangle about 1/2 inch thick.
Evenly spread the cherry tomatoes, mozzarella, and chopped basil over the dough.
Roll the dough tightly from one end to the other, sealing the edges.
Place the rolled dough seam-side down in a greased loaf pan.
Let it rise again for about 30 minutes.
Bake in the preheated oven for 25-30 minutes or until golden brown.
Remove from the oven and drizzle with balsamic glaze before slicing.