2 3/4 cups all-purpose flour, * see note
1 package Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons dried oregano leaves, crushed
1/2 teaspoon salt
1 cup very warm water (120º to 130ºF)
1 egg
1 1/2 cups thinly sliced onion
1 teaspoon dried rosemary leaves, crushed
1 teaspoon coarse salt (optional)
Servings: 12
1. In large bowl, combine 1 3/4 cups flour, undissolved yeast, oregano and salt. Stir water and 2 tablespoons oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Meanwhile, in large skillet over medium heat, heat 1/4 cup oil until hot. Add onion; cook 3 to 4 minutes or until soft but not browned, stirring occasionally. Set aside to cool slightly.
2. With lightly oiled hands, spread batter in oiled 13- × 9- × 2-inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over batter. Sprinkle with rosemary and coarse salt, if desired. 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. Serve warm or cool, cut into 3-inch squares.
Yield: 12 (3-inch) Squares
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1 package Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons dried oregano leaves, crushed
1/2 teaspoon salt
1 cup very warm water (120º to 130ºF)
1 egg
1 1/2 cups thinly sliced onion
1 teaspoon dried rosemary leaves, crushed
1 teaspoon coarse salt (optional)
Servings: 12
1. In large bowl, combine 1 3/4 cups flour, undissolved yeast, oregano and salt. Stir water and 2 tablespoons oil into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Cover; let rest 10 minutes. Meanwhile, in large skillet over medium heat, heat 1/4 cup oil until hot. Add onion; cook 3 to 4 minutes or until soft but not browned, stirring occasionally. Set aside to cool slightly.
2. With lightly oiled hands, spread batter in oiled 13- × 9- × 2-inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over batter. Sprinkle with rosemary and coarse salt, if desired. 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. Serve warm or cool, cut into 3-inch squares.
Yield: 12 (3-inch) Squares
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Notes: *To measure flour: spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
