2 tablespoons cornmeal
1 1/2 to 2 1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
2 tablespoons Italian seasoning blend, divided use
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
2 teaspoons granulated sugar
1 1/2 teaspoons garlic salt, divided use
1 cup water
1/4 cup plus 2 tablespoons olive oil, divided use
4 to 6 sundried tomatoes packed in oil, drained and chopped
1/4 cup freshly grated Parmesan cheese
Lightly spray 13 x 9-inch
baking pan with cooking spray; dust with cornmeal.
In large bowl, combine
1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar
and 1 teaspoon garlic salt; mix well.
In small saucepan, heat
water and 1/4 cup olive oil until very warm (120°F to 130°F).
Add to flour mixture; mix well. Gradually stir in enough remaining
flour to make a soft dough.
Turn dough out onto lightly
floured surface. Knead 8 to 10 minutes or until smooth and elastic.
Cover; let rest 10 minutes.
Pat dough into pan, pressing
dough out to edges of pan. Using fingertips, poke indentations
over surface of dough.
Brush dough with remaining
2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian
seasoning and 1/2 teaspoon garlic salt.
Arrange dried tomatoes
across top; sprinkle with cheese. Cover; let rise in warm place
30 minutes or until doubled in size.
Heat oven to 400°F.
Bake 25 to 30 minutes
or until golden brown. Cut into strips or squares. Serve warm.
Makes 12 servings.
Nutrition Information:
1/12 of recipe. Calories 150, Calories From Fat 70, Total Fat
8g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 260mg, Total
Carbohydrates 18g, Dietary Fiber 1g, Protein 4g, Total Sugars
1g.
Recipe provided courtesy of The Quaker Oats Company.
