The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
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.