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Makes 12 servings


1-1/2 cups warm water (105 to 110°F)
1 package active dry yeast
1 teaspoon sugar
4 cups all-purpose flour, divided
7 tablespoons olive oil, divided
1 teaspoon salt
1/4 cup bottled roasted red peppers, drained and cut into strips
1/4 cup pitted black olives


  1. To proof yeast, sprinkle yeast and sugar over warm water in large bowl; stir until dissolved. Let stand 5 minutes or until mixture is bubbly. Add 3-1/2 cups flour, 3 tablespoons oil and salt, stirring until soft dough forms. Turn out dough onto lightly floured surface. Knead 5 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
  2. Brush 15-1/2X10-1/2-inch jelly-roll pan with 1 tablespoon oil. Punch down dough. Turn out dough onto lightly floured surface. Flatten into rectangle; roll out almost to size of pan. Place dough in pan; gently press dough to edges of pan. Poke surface of dough with end of wooden spoon handle, making indentations every 1 or 2 inches. Brush with remaining 3 tablespoons oil. Gently press peppers and olives into dough, forming decorative pattern. Cover with towel; let rise in warm place 30 minutes or until doubled in bulk.
  3. Preheat oven to 450°F. Bake 12 to 15 minutes or until golden brown. Cut into squares or rectangles. Serve hot.

Nutritional Information

Sodium 295 mg
Protein 5 g
Fiber 1 g
Carbohydrate 33 g
Saturated Fat <1 g
Total Fat 9 g
Calories from Fat 36 %
Calories 235

Dietary Exchange

Fat 2
Starch 2

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