1 cup Warm water
1 tbsp Liquid honey
2 tsp Active dry yeast
2 1/2 cup All purpose flour
2 tbsp Semolina or cornmeal
2 tbsp Olive oil
1 1/4 tsp Salt
FILLING
16 Dry-packed sun-dried tomato halves
3/4 cup Crumbled Feta cheese
1/2 cup Pitted black olives, chopped
1/4 cup Minced fresh parsley
1/4 cup Minced green onions
3 Cloves garlic, minced
3 tbsp Olive oil
1/2 tsp Dried oregano and basil
1/4 tsp Salt and pepper
TOPPING
2 tbsp Semolina or cornmeal
1 tbsp Olive oil
1 tbsp Fresh parsley, chopped
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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. Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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