Makes 8 (5-inch) flat breads
2 to 2-1 / 2 cups bread flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
2 / 3 cup water
1 tablespoon olive oil
1 / 2 teaspoon dried basil leaves
1 / 2 teaspoon dried oregano leaves
2 tablespoons olive oil
1 (4-ounce) package feta cheese
1 (6.5-ounce) jar artichoke hearts, well drained and chopped
1 (2.5-ounce) can sliced black olives, well drained
1 cup sliced fresh mushrooms
1 small red onion, sliced in rings and sautéed in 1 tablespoon olive oil
In large bowl, combine 1 cup flour, undissolved yeast and salt. Heat water and oil until very warm (120o to 130oF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead in basil and oregano until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 8 equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets.
With handle of wooden spoon, make indentations in dough at 1-1 / 2-inch intervals. Brush with olive oil. Top each with cheese, artichokes, olives, mushrooms and onions, dividing evenly. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 18 to 20 minutes, or until done. Serve immediately.
Serving size : 1 flatbread (126 g)
Calorie s : 260; Total fat : 11 g; Saturated fat : 3 g;
Cholesterol : 15 mg; Sodium : 370 mg; Carbohydrates : 32 g; Dietary fiber : 2 g; Sugar : 1 g; Protein : 8 g