Frank's Recipes! Rosemary Olive Focaccia

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Rosemary Olive Focaccia

Yield: 4 Servings

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

Preheat oven to 450~. Place dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are combined. Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectangle. Rub 1 tablespoon 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 tablespoon 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.