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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 10 |
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From Cooking Light, August 2006. Ingredients:
2 1/4 teaspoons dry yeast (1 package) |
1 cup warm water (100f to 110f) |
1 1/2 tablespoons olive oil |
1 tablespoon honey |
1/2 teaspoon salt |
2 3/4 cups all-purpose flour, divided |
cooking spray |
1 tablespoon olive oil, divided |
1 cup thinly sliced red onion |
2 teaspoons chopped fresh oregano |
1/2 teaspoon salt, divided |
1 red bell pepper, sliced into thin rings |
1 yellow bell pepper, sliced into thin rings |
Directions:
1. DOUGH: Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
2. Stir in 1 1/2 tablespoons oil, honey, and 1/2 teaspoon salt, stirring until well blended.
3. Stir in 2 1/2 cups flour to form a dough.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
6. Punch dough down, and turn out onto a jelly-roll pan coated with cooking spray; press into a 10 x 8-inch rectangle. Cover and let rise 30 minutes or until doubled in size.
7. Preheat oven to 400°.
8. TOPPING: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, oregano, 1/4 teaspoon salt, and peppers to pan; cook 20 minutes or until peppers are tender.
9. Uncover dough.
10. Make indentations in top of dough using the handle of a wooden spoon or your fingertips.
11. Gently brush dough with remaining 1 teaspoon oil.
12. Arrange pepper mixture evenly over surface of dough; sprinkle with remaining 1/4 teaspoon salt.
13. Bake for 28 minutes or until loaf is golden brown around edges and sounds hollow when tapped.
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