Italian Bread Recipes

2 c. (0.5 L) all-purpose flour
1 pkg. quick-rise yeast (1 Tbsp. (15 ml))
2 tsp. (10 ml) minced fresh or 1/2 tsp. (2.5 ml) crushed dried rosemary
2 tsp. (10 ml) salt
1 tsp. (5 ml) sugar
3/4 cc warm (120 to 130°F) water
1 Tbsp. (15 ml) olive oil
2 Tbsp. (30 ml) fresh grated Parmesan cheese
Salt and pepper to taste

For dipping
Really good olive oil
Aged balsamic vinegar

A traditional Italian raised flatbread; a little like pizza without the toppings.

In a large bowl, combine the first 5 ingredients: flour, yeast, rosemary, salt, and sugar. Stir in water.

Turn out onto a floured board; knead until smooth and elastic (about 5-6 minutes). Cover and let rest for 10-15 mins.

Press dough into a 13x9x2 rectangular baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. With greased fingertips, make indentations (like light pokeholes) 1/4 inch deep over surface of the dough. Brush with oil; sprinkle with cheese, salt and pepper.

Bake at 400°F for 15-20 minutes or until golden brown. Cool for 5 mins., cut into squares. Serve warm with a shallow dishes of olive oil and aged balsamic vinegar. Dip and enjoy!!! -Diana

Submitted by Diana Bogue
Contributed on: Friday June 1st, 2007 and modified on Tuesday March 4th, 2008