Ingredients

2 tablespoons cornmeal
1 1/2 to 2 1/4 cups all-purpose flour
1 cup quick or old-fashioned oats
2 tablespoons Italian seasoning, divided
1 1/4-oz. package 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 tomatoes packed in oil, drained and chopped
1/4 cup shredded Parmesan cheese

Directions

Lightly spray 13x9-inch baking pan with nonstick 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 (120-130 F.); stir into flour mixture. 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 and let rest 10 minutes.

Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush 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 until doubled, about 30 minutes. Heat oven to 400 F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.

Each serving contains 190 calories, 8 g fat, 0 mg cholesterol, 25 g carbohydrate, 2 g fiber, 190 mg sodium. — First-place $2,000 muffin/bread winner in Quaker Oatmeal "Bake It Better With Oats" contest.