Mediterranean Stuffed Bread

This spiral loaf makes a great light dinner served with a salad. We all loved this bread it stuffed full of delicious ingredients.
I found this recipe at Lesley's Recipe Archive.

BREAD
1-cup warm water
1-tbsp liquid honey
2-tsp active or quick rising (instant) yeast
2-1/2 cups all-purpose flour
2-tbsp semolina or cornmeal
2-tbsp olive oil
1-1/2 tsp salt

FILLING
16 dry packed sun-dried tomato halves
3/4-cup crumbled feta cheese
1/2-cup chopped pitted black olives
1/4-cup minced fresh parsley
1/4-cup minced green onions
3-cloves garlic, minced
3-tbsp olive oil
1/2-tsp dried oregano
1/2-tsp dried basil
1/4-tsp salt
1/4-tsp pepper

TOPPING
2-tbsp semolina or cornmeal
1-tbsp chopped fresh parsley

BREAD
In a large bowl, whisk warm water with honey
Sprinkle in yeast; let stand for 10 minutes or until frothy
With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl
Turn out dough onto lightly floured surface
Knead for 8-10 minutes or until soft and slightly sticky, dusting with remaining flour as needed
Place in a greased bowl, turning to grease all over
Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes

FILLING
In a small bowl, cover sun-dried tomatoes with boiling water
Let stand for 10 minutes or until softened
Drain and chop to make about 3/4 cup
In a bowl, toss together sun-dried tomatoes, cheese, black olives, parsley, onions, garlic, oil, oregano, basil, salt & pepper
Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle
Spread with filling
Starting at long side, roll up into cylinder
Pinch along seam to smooth and seal
Flatten slightly & pinch ends to seal

TOPPING
Sprinkle semolina on baking sheet; place loaf on top
Brush with oil; sprinkle with parsley and pat lightly into dough
Cover and let rise until doubled in size, about 45 minutes
Bake on lowest rack in 375* oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom
Remove from pan
Let cool slightly on rack
Serve warm or cold

Makes 1 loaf