Italian Snack Bread
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (120° to 130°)
- 1 large egg, lightly beaten, room temperature
- 2 tablespoons olive oil
- 2-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- topping:
- 1-1/2 cups thinly sliced onion
- 1/4 cup olive oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon coarse salt, optional
Directions
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1In a large bowl, dissolve yeast in warm water. Add the egg, oil, oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside.
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2In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes.
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3Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.
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