This is a great focaccia bread for sandwiches, as a side to soups and salads, or just eaten plain. Super delicious!
Italian Herbed Oatmeal Focaccia Bread
2 Tbsp. cornmeal
1 1/2 - 2 1/4 c. flour
1 c. Oats
2 Tbsp. Italian seasoning, divided
1 pkg. (2 1/4 tsp.) quick-rising yeast
2 tsp. sugar
1 1/2 tsp. garlic salt, divided
1 c. water
1/4 c. + 2 Tbsp. olive oil, divided
1/4 c. shredded Parmesan cheese
4-6 sun-dried tomatoes, chopped (optional)
Lightly spray a 9x13" baking dish, and coat with cornmeal.
In a large bowl combine 1 c. flour, oats, 1 Tbsp. Italian seasoning, yeast, sugar and 1 tsp. garlic salt; mix well.
In a small saucepan, heat water and 1/4 c. olive oil to 120-130 degrees.
Add to flour mixture; mix well.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto lightly floured surface and knead for 8-10 minutes or until smooth and elastic (I used a kneading blade and did it in my mixer).
Cover; let rest for 10 minutes.
Pat dough into pan, pressing dough out to edges.
Using fingertips, poke indentations in surface of dough.
Brush dough with remaining oil.
Sprinkle with 1 Tbsp. Italian seasoning and 1/2 tsp. garlic salt.
Arrange dried tomatoes across top, and sprinkle with cheese.
Cover; let rise in warm place 30 minutes or until doubled in size.
Bake at 400 degrees for 25-30 minutes or until golden brown.
Cut into strips or squares.
Yields 12 servings.