|This recipe works with fresh or dried herbs.|
I snipped this rosemary from the herb bed just outside the kitchen door.
|Mix dry ingredients and herb in a large bowl.|
|Add warm water, olive oil and egg. Combine to form a thick batter.|
Cover bowl and let rest 10 minutes.
|With oiled hands, spread batter in pan. Don't worry if it doesn't reach the corners of the pan. |
It will spread out as it rises. Top with olive oil, cheese, salt & pepper.
Let rise in a warn place until nearly doubled.
|Bake risen dough in a 400 degree oven for 25 minutes.|
|Cool bread and cut into squares. Serve with olive oil or balsamic vinegar for dipping, if desired.|
Adapted from Fleischmann's Yeast Best-Ever Breads
Makes 6 generous servings
1 3/4 cup all-purpose flour
1 cup whole grain flour
2 1/4 tsp quick rise yeast (1 package)
2 Tbsp fresh rosemary or 2 tsp dried
1/2 tsp salt
1 cup very warm water (120 - 130 degrees)
2 Tbsp olive oil
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Salt & pepper
In a large bowl, combine flours, yeast, rosemary and 1/2 tsp salt. Stir in warm water, 2 Tbsp olive oil and egg to make a stiff batter. Cover and lest rest 10 minutes. With lightly oiled hands, spread batter in an oiled 13 x 9 inch baking pan. Top with 1/4 cup olive oil and cheese. Sprinkle lightly with salt and pepper. Cover loosely with plastic wrap and let rise in a warm place until almost doubled, 15 to 30 minutes. Bake in a 400 degree oven for 25 minutes. Let cool and cut into squares.