Servings: 24 pieces
• 1½ cups warm water (105° to 115°F)
• 1 package active dry yeast
• 1 teaspoon sugar
• 4 to 4½ cups bread flour
• 2 teaspoons salt
• 1/4 cup + 2 tablespoons olive oil, divided
• 2 teaspoons oregano
• Optional toppings: Fresh or dried herbs such as sage, rosemary and green onions.
Preheat oven to 450°F.
Combine water, yeast and sugar in large bowl. Let stand 5 minutes. Add 3 cups flour, salt, oregano and 1/4 cup olive oil. Mix by hand or with a dough hook until the dough forms into a rough ball.
Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with a dough hook, add all but the last ½ cup of flour until certain it isn’t needed. Knead until smooth and elastic, about 5 minutes.
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1 to 1½ hours. Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes.
To shape, flatten to desired thickness in 9 x 13-inch rectangles or 8 to 9-inch rounds. Place on oiled baking pans; cover and let rise 30 minutes.
Dimple the dough vigorously with finger tips. Cover again and let double in size (30 to 60 minutes). Brush surface with olive oil and sprinkle with additional toppings if desired. Bake on the lowest rack for about 15 minutes, or until bottom is well browned.
* Two pounds frozen bread dough may be used. Brush with oil and top with seasonings.
With 24 pieces, one piece provides approximately: 124 calories, 3 g protein, 19 g carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 0 mg cholesterol, 47 mcg folate, 1 g iron, 195 mg sodium
Recipe courtesy of the Wheat Foods Council