1 c Warm water
1 tb Liquid honey
2 ts Active dry yeast
2 1/2 c All purpose flour
2 tb Semolina or cornmeal
2 tb Olive oil
1 1/4 ts Salt
FILLING
16 Dry-packed sun-dried tomato
-halves
3/4 c Crumbled Feta cheese
1/2 c Pitted black olives; chopped
1/4 c Minced fresh parsley
1/4 c Minced green onions
3 Cloves garlic; minced
3 tb Olive oil
1/2 ts Dried oregano and basil
1/4 ts Salt and pepper
TOPPING
2 tb Semolina or cornmeal
1 tb Olive oil
1 tb Fresh parsley; chopped
In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 2 1/4 cups flour to make a soft dough.
Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.
Filling: Cover sun-dried tomatoes will boiling water; let stand for 10
minutes. Drain and chop. Toss together tomatoes and other topping
ingredients.
Turn out dough onto lightly floured surface; roll out to 16 ” x 9″
rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to
seal. Flatten slightly and pinch ends to seal.
Brush top with oil and sprinkle with topping. Cover and let rise for 45
minutes. Bake on lowest rack in 375 degree oven for 35 minutes or until
bread sounds hollow when tapped on bottom.
Yields
1 Servings