2/3 cup water (70 to 80ÂºF)
1 tablespoon olive or vegetable oil
2 1/4 cups bread flour
2 teaspoons Italian herb seasoning
2 teaspoons Fleischmann’sÂ® Bread Machine Yeast
3/4 teaspoon salt
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers
1/3 cup sundried tomatoes (packed in oil)
1 cup (4 ounces) grated Provolone cheese
Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough from machine to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 12- Ã— 8-inch rectangle. Place on greased baking sheet.
Layer filling ingredients lengthwise over center-third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 400ÂºF for 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.
Notes: Dough can be prepared in all-size bread machines.