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1
BREAD.
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2
In a large bowl, whisk warm water with honey.
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3
Sprinkle in yeast; let stand for 10 minutes or until frothy.
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4
With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
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5
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.
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6
Place in a greased bowl, turning to grease all over.
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7
Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
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8
FILLING.
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9
In a small bowl, cover sun-dried tomatoes with boiling water.
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10
Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
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11
In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
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12
Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
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13
Starting at long side, roll up into cylinder.
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14
Pinch along seam to smooth and seal.
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15
Flatten slightly & pinch ends to seal.
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16
Preheat oven at 375 degrees F.
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17
TOPPING.
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18
Sprinkle semolina on baking sheet; place loaf on top.
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19
Brush with oil; sprinkle with parsley and pat lightly into dough.
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20
Cover and let rise until doubled in size, about 45 minutes.
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21
Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
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22
Remove from pan and let cool slightly on rack.
