| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Breads, Appetizers, Italian | 1 | Servings |
INGREDIENTS
| 4 | tb | Olive oil; divided |
| 1 1/2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 2/3 | c | Milk |
| 1 | ts | Dried rosemary; crushed |
| 1/2 | ts | Garlic powder |
INSTRUCTIONS
Spread 1 tb oil in bottom of 8-inch square baking pan. Combine flour, baking powder, basil, oregano, thyme and salt in medium bowl. Combine 2 tb oil and milk; stir into dry ingredients to form a soft dough. Press dough with floured fingers into bottom of prepared baking pan, leaving slightly irregular surface. Sprinkle with rosemary and garlic powder; drizzle remianing 1 tb oil over surface. Bake at 400 F for about 20 minutes. Cut inro fingers and serve hot. Source: The Vancouver Sun Oct 5/94 From the collection of Karen Deck From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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