| 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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