Italian Snack Bread

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Emily


2 1/2 cups all-purpose flour, divided
1 pkg active dry yeast (1/4 oz)
2 1/2 tsp dried oregano
1 cup warm water (120-130 degrees F)
2 Tbsp olive oil
1 egg, beaten
1/4 cup olive oil (for topping)
1 tsp dried rosemary, crushed
1 tsp coarse salt (optional)


In a large bowl combine 1 1/2 cups flour, yeast, oregano and regular salt.

Stir in water, oil and egg; mix well. Stir in enough remaining flour to form a soft dough.

Cover and let rest for 10 minutes.

Pat into a greased 13 x 9 x 2 inch baking pan; let sit for 5 minutes. Brush dough with olive oil. Sprinkle with rosemary and coarse salt. Cover and let rise in warm place until doubled, about 30 minutes.

Bake at 400 °F for 25-30 minutes or until lightly browned.



Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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