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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to a game day get-together. And it wonât last long. âJanet Miller Indianapolis, Indiana Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2 tablespoons olive oil, divided |
1-1/2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon garlic powder |
1 teaspoon each dried oregano, thyme and rosemary, crushed |
1/2 teaspoon dried basil |
dash pepper |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
2 plum tomatoes, thinly sliced |
1/4 cup shredded part-skim mozzarella cheese |
1 tablespoon grated parmesan cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (12 pieces).
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