Italian Herbed Oatmeal Focaccia

• 2 Tbsp. cornmeal
• 1 1/2 to 2 1/4 c. all purpose flour
• 1 c. quick or old fashioned oatmeal, uncooked
• 2 Tbsp. Italian seasoning blend, divided
• 1 pkg. (1/4 oz. or 2 1/4 tsp.) quick-rising yeast
• 2 tsp. granulated sugar
• 1 1/2 tsp. garlic salt, divided
• 1 c. water
• 1/4 c. plus 2 Tbsp. olive oil, divided
• 4 to 6 sundried tomatoes packed in oil, drained and chopped
• 1/4 c. shredded Parmesan cheese

1. Lightly spray a 13 x 9 inch baking pan with cooking spray; dust with cornmeal.
2. In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well.
3. In small saucepan, heat water and 1/4 cup olive oil until very warm (120u0b0F. to 130u0b0F.).
4. Add to flour mixture; mix well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface.
5. Knead 8 to 10 minutes or until smooth and elastic.
6. Cover; let rest 10 minutes. Pat dough into pan, pressing dough out to edges of pan. Using fingertips, poke indentations over surface of dough.
7. Brush dough with remaining 2 tablespoons oil.
8. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese.
9. Cover; let rise in warm place 30 minutes or until doubled in size.
10. Heat oven to 400u0b0. Bake 25-30 minutes or until golden brown.
11. Cut into strips or squares.
12. Serve warm.
13. 12 servings.

cornmeal, flour, italian seasoning blend, yeast, sugar, garlic salt, water, olive oil, tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72480 (may not work)