Makes 12 servings
|1-1/2||cups warm water (105 to 110°F)|
|1||package active dry yeast|
|4||cups all-purpose flour, divided|
|7||tablespoons olive oil, divided|
|1/4||cup bottled roasted red peppers, drained and cut into strips|
|1/4||cup pitted black olives|
- 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.
- 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.
- Preheat oven to 450°F. Bake 12 to 15 minutes or until golden brown. Cut into squares or rectangles. Serve hot.
|Saturated Fat||<1 g|
|Total Fat||9 g|
|Calories from Fat||36 %|
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