Instructions: In a medium bowl, toss together the parsley, onions/scallions, sun dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano and basil.

Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4 inch thick). Press half of topping mixture onto bread. Fold bread into center and pinch dough together to cover filling. Let rest a few minutes. Flatten again, using a rolling pin, trying not to force any filling out. Press remaining filling into dough. Fold dough over again, into center, pinching dough together to cover any exposed filling. Bread should look like a plumpish, slightly flattened oval. Smear a little olive oil on bread.

Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina. Place bread on sheet and cover with tea towel. Let rise about 45 minutes to 1 1/2 hours - until puffy.

Preheat grill to "Hot". Place bread on grill, close cover, reduce heat to "Medium" and bake 35-40 minutes, until bread is well browned. Some of the filling may leak out but that is OK. Remove from grill.

Serve in warm wedges or cold, in thin slices. Keep warm on the warming section of the grill. - - - - - This is pure picnic and party fare - zesty and chock full of summery tastes. Good hot or cold. Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal.

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