2 3/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon rosemary
OR
2 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons olive oil
1 egg, at room temperature
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts
1. Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes.
2. With lightly oiled hands, spread dough in oiled 13- × 9-inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top with cheese and walnuts; press nuts into dough.
3. Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400ºF for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares.
Servings: 8
Baking Time: 25 minutes
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon rosemary
OR
2 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons olive oil
1 egg, at room temperature
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts
1. Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes.
2. With lightly oiled hands, spread dough in oiled 13- × 9-inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top with cheese and walnuts; press nuts into dough.
3. Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400ºF for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares.
Servings: 8
Baking Time: 25 minutes
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