Italian Herbed Oatmeal Focaccia -- www.quakeroats.com

2 tablespoons cornmeal
1-1/2 to 2-1/4 whole wheat 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.