Mediterranean Stuffed Bread

Directions

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