| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 3/4 |
c |
All purpose flour |
| 1 |
pk |
Rapid rise yeast |
| 2 1/2 |
ts |
Dried oregano leaves; crushed |
| 1/2 |
ts |
Salt |
| 1 |
c |
Very warm water; (120-130) |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Olive oil |
| 1 |
|
Egg |
| 1 1/2 |
c |
Thinly sliced onions |
| 1 |
ts |
Rosemary; (optional) |
| 1 |
ts |
Coarse salt; (optional) |
INSTRUCTIONS
In a large bowl combine 1-3/4 cups flour, UNDISSOLVED yeast, oregano, and
salt. Stir in water and 2 tablespoons olive oil into dry ingredients. Stir
in egg and enough flour to make a stiff batter. Cover let rest 10 minutes.
Meanwhile in a large skillet add 1/4 cup olive oil and heat till hot add
onions cook 3 to 4 minutesuntil soft not browned. Set aside to cool
slightly. With slightly oiled hands, spread batter into oiled 13 X 9 X 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 coarse salt and rosemary if desired. Cover loosely with
plastic wrap let rise in warm place till doubled in size about 30 minutes
bake at 400 for 25 minutes till done. serve warm or cold
MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 8, 1998
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