Rosemary-Olive Focaccia

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ROSEMARY-OLIVE FOCACCIA
Categories: Sun-dried, Breads
Yield: 4 Servings

-Waldine Van Geffen VGHC42A
1.00 lb Frozen bread dough; thawed
3.00 tb Olive oil
1.00 tb Fresh rosemary; minced or
1.00 ts Dried rosemary
0.75 c Parmesan
6.00 Kalamata olives; pit,quarter
4.00 Oil-pk dried tomatoes; drain
-cut in strips
2.00 lb Cloves garlic; thinly sliced
Fresh rosemary sprigs; opt

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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