CREATED Sep 28, 2007

Lori Stephens of Hendersonville, 1st place, Tennessee State Fair

1 cup chopped onion

2 Tbsp extra virgin olive oil

2 tsp minced garlic

1/2 cup chopped sun-dried tomatoes

2 cups plain flour

1/2 tsp salt

2 pkgs Fleischmann's RapidRise Yeast

1/4 tsp dried Italian seasoning

1 Tbsp chopped fresh rosemary

2 Tbsp chopped fresh basil

1/4 cup chopped green olives

2 Tbsp olive oil

1 cup warm water

1 cup parmesan, romano, asiago cheese blend, divided

Saute onion in olive oil for 5 minutes. Add garlic and sun-dried tomatoes. Set aside. In 8x8" glass baking dish, combine flour, salt, yeast, Italian seasoning, rosemary, basil, and olives. Combine oil and water and pour over dry ingredients and blend well. Add 1/2 cup cheese blend. Knead several times until flour is all absorbed. Lift dough out of pan and spray pan with cooking spray. Return dough to pan. Spread evenly. Place dough in cold oven and bake at 350 degrees for approx. 15 minutes. Press holes into dough using the end of a wooden spoon. Sprinkle with remaining cheese. Continue baking for 10 minutes. Remove from oven. Garnish with fresh herbs before serving.