2 3/4 cups all-purpose flour, * see note
1 package Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 cup very warm water (120º to 130ºF)
2 tablespoons olive oil
1 egg
Toppings (recipes follow)
PARMESAN AND PECAN
1/4 cup olive oil
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
ONION AND HERB
1/4 cup olive oil
1 1/2 cups thinly sliced onion
1 teaspoon rosemary leaves, crushed
1 teaspoon coarse salt, optional
BLUE CHEESE AND WALNUT
1/4 cup olive oil
3/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 ounces)
Servings: 6
1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. With lightly oiled hands, spread batter in oiled 13- × 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
3. Bake at 400ºF for 25 minutes or until done. Cool in pan on wire rack. Makes 6 servings. Serve warm or cool, cut into squares.
____________________
TOPPINGS:
Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into batter.
Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes, stirring occasionally, until onion is soft but not browned. Spread onion mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and 1 teaspoon coarse salt, optional.
Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue cheese; press nuts into batter.
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Cuisine: Italian
1 package Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 cup very warm water (120º to 130ºF)
2 tablespoons olive oil
1 egg
Toppings (recipes follow)
PARMESAN AND PECAN
1/4 cup olive oil
3/4 cup chopped pecans
1/4 cup grated Parmesan cheese
ONION AND HERB
1/4 cup olive oil
1 1/2 cups thinly sliced onion
1 teaspoon rosemary leaves, crushed
1 teaspoon coarse salt, optional
BLUE CHEESE AND WALNUT
1/4 cup olive oil
3/4 cup chopped walnuts
1/2 cup crumbled blue cheese (2 ounces)
Servings: 6
1. In large bowl, combine 1 1/2 cups flour, undissolved yeast, oregano and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
2. With lightly oiled hands, spread batter in oiled 13- × 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes.
3. Bake at 400ºF for 25 minutes or until done. Cool in pan on wire rack. Makes 6 servings. Serve warm or cool, cut into squares.
____________________
TOPPINGS:
Parmesan and Pecan Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped pecans and 1/4 cup grated Parmesan cheese; press nuts into batter.
Onion and Herb Topping: Place 1/4 cup olive oil and 1 1/2 cups thinly sliced onion in large skillet. Cook over medium heat, 3 to 4 minutes, stirring occasionally, until onion is soft but not browned. Spread onion mixture over batter. Sprinkle with 1 teaspoon rosemary leaves, crushed and 1 teaspoon coarse salt, optional.
Blue Cheese and Walnut Topping: Drizzle 1/4 cup olive oil over batter. Sprinkle with 3/4 cup chopped walnuts and 1/2 cup (2 ounces) crumbled blue cheese; press nuts into batter.
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Cuisine: Italian
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