Toscana Flat Bread Fingers

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Diamond Nuts


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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

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