Title : Rosemary-olive focaccia
Categories : Sun-dried, breads
Servings : 4

-Waldine Van Geffen VGHC42A 6 Kalamata olives; pit,quarter
1 lb Frozen bread dough; thawed 4 Oil-pk dried tomatoes; drain
3 tb Olive oil -cut in strips
1 tb Fresh rosemary; minced or 2 lb Cloves garlic; thinly sliced
1 ts Dried rosemary Fresh rosemary sprigs; opt
3/4 c Parmesan



Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary.
Season generously with pepper. Knead dough until ingredients are dombined.
Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer
to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil
over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until
bread is almost cooked through and cheese begins to brown, about 12
minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough
remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil
over. Top with rosemary sprigs. Continue baking until cheese melts and
bread is cooked through, about 5 minutes. Cut into squares or wedges and
serve. (wrv)

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