Italian Foccacia Bread

2 Cups White Bread Flour, plus extra for kneading

1 Tablespoon Fresh Parsley

1/4 Teaspoon Granulated Sugar

1 Teaspoon Rapid-Rise Yeast

1 Teaspoon Salt

1 Tablespoon Olive Oil, plus extra for oiling

1/2 Cup + 1/8 Cup Warm Water

1/2 Cup Fresh Mozzarella Cheese, shredded

2/3 Cup Diced Tomatoes

2/3 Cup Thinly Sliced Onion

Freshly Cracked Black Pepper

Finely chop up 1/2 of the parsley, leave the other half whole, and set aside. Place the flour, chopped parsley, sugar, yeast, and salt in a bowl. Combine the water and oil and mix with the dry ingredients to form a soft dough, adding more water if the dough appears too dry. Turn out onto a lightly floured counter and knead for 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with a towel or plastic wrap and allow to rise in a warm place for 1 hour, or until doubled in size. Once dough is ready, knead it again briefly on the counter and shape into a rectangle and place on a lightly oiled cookie sheet, turning the dough over to oil both sides. Make rough indentations in the dough using your fingers. Sprinkle with mozzarella cheese, then add the onion, tomatoes, and the remaining parsley leaves, ripping the leaves as you place them on the dough. Let stand in a warm place for 10 minutes to rise again. Bake for 15-20 minutes in a pre-heated 425 degree oven.