ITALIAN SNACK BREAD

Italian Snack Bread image

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

Provided by Taste of Home

Time 55m

Yield about 8 servings.

Number Of Ingredients 12

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

Steps:

In 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. , In 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. , Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.

Nutrition Facts : Calories 254 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 158mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.