Focaccia With Rosemary & Olives

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb frozen bread dough, thawed
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, minced or 1 teaspoon dried rosemary
• 3/4 cup parmesan cheese
• 6 kalamata olives, pitted, quartered
• 4 sun-dried tomatoes packed in oil, drain, cut in strips
• 2 cloves garlic, thinly sliced
• sprig fresh rosemary (optional)

Recipe

• 1 preheat oven to 450f.
• 2 place dough in a bowl.
• 3 add 1 tbsp olive oil and minced rosemary.
• 4 season with salt & freshly ground black pepper, to taste.
• 5 knead dough until all ingredients are combined.
• 6 roll dough out on to a lightly floured baking sheet and press dough into 12x9" rectangle. rub 1 tbsp olive oil over the dough.
• 7 press fingers firmly into the dough in various places to relieve bubbling on the surface of the bread (large bubbles may ruin focaccia).
• 8 sprinkle 1/2 c parmesan over; press gently into dough.
• 9 bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
• 10 arrange olives, tomatoes and garlic atop bread.
• 11 sprinkle with remaining parmesan over bread.
• 12 drizzle remaining 1 tbsp olive oil over.
• 13 top with rosemary sprigs.
• 14 continue baking until cheese melts and bread is cooked through, about 5 minutes.
• 15 cut into squares or wedges and serve.