My family eats up this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon.
—MARY CASS BALTIMORE, MD
PREP: 20 MIN. + RISING • BAKE: 30 MIN. • MAKES: 15 SERVINGS
1 cup water (70° to 80°)
4 1/2 teaspoons olive oil
4 1/2 teaspoons sugar
2 teaspoons dried oregano
1 1/4 teaspoons salt
3 1/4 cups bread flour
1 1/2 teaspoons active dry yeast
TOPPING
1 tablespoon olive oil
1 tablespoon dried basil
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1 cup frozen chopped broccoli, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
1. In bread machine pan, place the first seven ingredients in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; if needed, add 1-2 tablespoons of water or flour).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch the dough down. Roll into a 13x9-in. rectangle; transfer it to a 13x9-in. baking dish coated with cooking spray.
3. For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with the salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350° for 20 minutes. Then sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.