Mediterranean Stuffed Bread

Total Time: 1 hr 52 mins Preparation Time: 1 hr 12 mins Cook Time: 40 mins

Ingredients

• 1 cup warm water
• 1 tablespoon liquid honey
• 2 teaspoons quick-rising yeast (instant)
• 2 1/2 cups all-purpose flour
• 2 tablespoons semolina or 2 tablespoons cornmeal
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 16 dry packed sun-dried tomatoes
• 3/4 cup crumbled feta cheese
• 1/4 cup minced fresh parsley
• 1/4 cup minced green onion
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons semolina or 2 tablespoons cornmeal
• 1 tablespoon chopped fresh parsley

Recipe

• 1 bread.
• 2 in a large bowl, whisk warm water with honey.
• 3 sprinkle in yeast; let stand for 10 minutes or until frothy.
• 4 with wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
• 5 turn out dough onto lightly floured surface and knead for 8-10 minutes or until soft and slightly sticky, dusting with remaining flour as needed.
• 6 place in a greased bowl, turning to grease all over.
• 7 cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
• 8 filling.
• 9 in a small bowl, cover sun-dried tomatoes with boiling water.
• 10 let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
• 11 in a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
• 12 turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
• 13 starting at long side, roll up into cylinder.
• 14 pinch along seam to smooth and seal.
• 15 flatten slightly & pinch ends to seal.
• 16 preheat oven at 375 degrees f.
• 17 topping.
• 18 sprinkle semolina on baking sheet; place loaf on top.
• 19 brush with oil; sprinkle with parsley and pat lightly into dough.
• 20 cover and let rise until doubled in size, about 45 minutes.
• 21 bake on lowest rack in 375 degree f oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
• 22 remove from pan and let cool slightly on rack.