Italian Herbed Oatmeal Focaccia - cooking recipe

Ingredients

2 Tbsp. cornmeal
1 1/2 to 2 1/4 c. all purpose flour
1 c. quick or old fashioned oatmeal, uncooked
2 Tbsp. Italian seasoning blend, divided
1 pkg. (1/4 oz. or 2 1/4 tsp.) quick-rising yeast
2 tsp. granulated sugar
1 1/2 tsp. garlic salt, divided
1 c. water
1/4 c. plus 2 Tbsp. olive oil, divided
4 to 6 sundried tomatoes packed in oil, drained and chopped
1/4 c. shredded Parmesan cheese

Preparation

Lightly spray a 13 x 9 inch baking pan with cooking spray; dust with cornmeal.
In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well.
In small saucepan, heat water and 1/4 cup olive oil until very warm (120\u00b0F. to 130\u00b0F.).
Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface.
Knead 8 to 10 minutes or until smooth and elastic.
Cover; let rest 10 minutes. Pat dough into pan, pressing dough out to edges of pan. Using fingertips, poke indentations over surface of dough.
Brush dough with remaining 2 tablespoons oil.
Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese.
Cover; let rise in warm place 30 minutes or until doubled in size.
Heat oven to 400\u00b0. Bake 25-30 minutes or until golden brown.
Cut into strips or squares.
Serve warm.
12 servings.