MEDITERRANEAN STUFFED BREAD

Steps:

• BREAD.
• In a large bowl, whisk warm water with honey.
• Sprinkle in yeast; let stand for 10 minutes or until frothy.
• With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
• 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.
• Place in a greased bowl, turning to grease all over.
• Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
• FILLING.
• In a small bowl, cover sun-dried tomatoes with boiling water.
• Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
• In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
• Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
• Starting at long side, roll up into cylinder.
• Pinch along seam to smooth and seal.
• Flatten slightly & pinch ends to seal.
• Preheat oven at 375 degrees F.
• TOPPING.
• Sprinkle semolina on baking sheet; place loaf on top.
• Brush with oil; sprinkle with parsley and pat lightly into dough.
• Cover and let rise until doubled in size, about 45 minutes.
• Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
• Remove from pan and let cool slightly on rack.