Italian Herbed Oatmeal Focaccia

Ingredients
• 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
• One  1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
• 2  teaspoons granulated sugar
• 1-1/2  teaspoons garlic salt, divided
• 1  cup water
• 1/4  cup plus 2 tablespoons olive oil, divided
• 4  to 6 sundried tomatoes packed in oil, drained and chopped
• 1/4  cup shredded Parmesan cheese

Preparation

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.

Nutrition Information

• Serving Size: 1/12 of bread
• Calories: 180 
• Calories from Fat: 70 
• Total Fat: 8 
• Saturated Fat: 1.5 
• Cholesterol: 0 
• Sodium: 190 
• Dietary Fiber: 2 
• Protein: 4