Mediterranean Stuffed Bread - cooking recipe

Ingredients

BREAD
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
FILLING
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
TOPPING
2 tablespoons semolina or 2 tablespoons cornmeal
1 tablespoon chopped fresh parsley

Preparation

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.