Recipe: Mediterranean Stuffed Bread

MEDITERRANEAN STUFFED BREAD

FOR THE BREAD:
1 cup warm water (105 to 115 degrees F)
1 tbsp liquid honey
2 tsp active or quick rising (instant) yeast
2 1/2 cups all purpose flour, divided use
4 tbsp semolina (or cornmeal), divided use
5 tbsp olive oil, divided use (plus more for brushing top of loaf)
1 3/4 tsp salt, divided use
FOR THE FILLING:
16 dry packed sun dried tomato halves
boiling water
3/4 cup crumbled feta cheese
1/2 cup chopped pitted black olives
1/4 cup minced fresh parsley
1/4 cup minced green onions
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper
FOR THE TOPPING:
1 tbsp chopped fresh parsley

TO PREPARE THE BREAD DOUGH:
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, 2 tbsp semolina, 2 tbsp olive oil, and 1 1/2 tsp salt until dough comes away from the bowl. Turn out dough onto lightly floured surface. 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.

TO PREPARE THE FILLING:
In a small bowl, cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain and chop to make about 3/4 cup. In a bowl, toss together sun-dried tomatoes, cheese, black olives, parsley, onion, garlic, 3 tbsp olive oil, oregano, basil, 1/4 tsp salt, and pepper

TO PREPARE THE BREAD:
Sprinkle the remaining 2 tbsp semolina on a baking sheet; set aside.

Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle. Spread with filling. Starting at long side, roll up into cylinder. Pinch along seam to smooth and seal. Flatten slightly and pinch ends to seal. Place on prepared baking sheet. Brush loaf with olive oil; sprinkle with parsley and pat lightly into dough. Cover and let rise until doubled in size, about 45 minutes

Preheat oven to 375 degrees F.

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. Let cool slightly on rack. Serve warm or cold.

Makes 1 loaf
Adapted from unknown source