Toscana Flat Bread Fingers
3 tablespoons Olive oil, divided
1 pkg. active dry yeast
1 cup warm water (105° to 115°F.)
1 tablespoon Sugar
2 teaspoons basil
1 clove Garlic, minced
½ teaspoon Salt
½ teaspoon thyme leaves
2½ cups all-purpose flour, divided
1 cup chopped Diamond Walnuts, Divided
¼ cup sliced green onions
Spread 1 tablespoon oil in 9-inch square pan.
In large warm bowl, dissolve yeast in warm water.
Add sugar, basil, garlic, salt, thyme, and 1½ cups flour; beat until smooth.
Stir in ¾ cup walnuts, onions and 1 tablespoon oil.
Stir in remaining 1 cup flour to make a moderately stiff dough.
Press dough into oiled pan.
Brush with remaining 1 tablespoon oil.
Using finger tips, make indentations, in dough over entire surface; sprinkle with remaining ¼ cup walnuts.
Cover; let rise in warm place (80°-85°F) about 45 minutes or until risen to about half its original size.
Heat oven to 400°F.
Bake for 20-25 minutes or until lightly browned.
Remove from pan and cool on wire rack.
Cut into 32 fingers.
Serve warm or cold.