- 8 dry-packed sun-dried tomatoes, chopped
- 1 cup boiling water
- 1/2 cup cornmeal
- 1 cup semolina flour
- 1/2 cup unbleached flour, or more as needed
- 2 teaspoons baking powder
- 2 teaspoons dried oregano
- 2 teaspoons chopped fresh basil
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup tomato juice
- 2 tablespoons olive oil
- Soak the tomatoes in the boiling water for 5 minutes, or until softened. Drain. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch (22.5 cm) round baking pan. Dust the interior with the cornmeal.
- In a food processor fitted with a steel blade, combine the semolina flour, 1/2 cup of the unbleached flour, the cornmeal, baking powder, oregano, basil, baking soda, and salt. Pulse for 20 seconds to combine.
- Add the drained tomatoes, the tomato juice, and oil. Pulse a few seconds to form a dough, adding enough of the remaining unbleached flour to form a soft, moist dough.
- With lightly floured hands, press the dough into the pan. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Let cool on a rack for 5 minutes before serving.