Rehydrate sun-dried tomatoes: Place in small bowl, cover with water; let stand 2 hours. Drain well on paper towels.
In stand mixer bowl, add 1 1/2 cups flour, yeast, sugar, salt, Parmesan cheese and Italian seasoning; mix well. In saucepan or microwave-safe dish, heat yogurt and water and to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in sun-dried tomatoes and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.) Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Punch down dough. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8½x 4½-inch bread pan. Cover; let rise until dough tests ripe and an indentation remains after lightly touching the side of loaf.
Preheat oven to 375°F.
Bake for 30 to 35 minutes until golden brown. Remove from pan; cool on wire rack.