Italian Herbed Oatmeal Focaccia Bread

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.

Serve warm.

Yields 12 servings.