Italian Snack Bread Recipe

4.5 1 3
Italian Snack Bread Recipe
Italian Snack Bread Recipe photo by Taste of Home
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Italian Snack Bread Recipe

Read Reviews
4.5 1 3
Publisher Photo
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (120° to 130°)
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 2-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • TOPPING:
  • 1-1/2 cups thinly sliced onion
  • 1/4 cup olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon coarse salt, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside.
In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes.
Bake at 400° for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.
Originally published as Italian Snack Bread in Country Woman November/December 1996, p33

Nutritional Facts

1 piece: 254 calories, 11g fat (2g saturated fat), 27mg cholesterol, 158mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (120° to 130°)
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 2-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • TOPPING:
  • 1-1/2 cups thinly sliced onion
  • 1/4 cup olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon coarse salt, optional
  1. In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside.
  2. In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes.
  3. Bake at 400° for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.
Originally published as Italian Snack Bread in Country Woman November/December 1996, p33

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nancy headlee User ID: 5479331 39450
Reviewed Dec. 7, 2012

"We loved this. I am going to make another pan of it to take to a football game potluck on Sunday. I am going to make a white pizza dip to serve with it. Thank you for a wonderful new addition to my favorites."

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