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      Title: Rosemary Olive Focaccia
 Categories: Breads, Sun-dried
      Yield: 4 Servings

      1 lb Frozen bread dough; thawed
      3 tb Olive oil
      1 tb Fresh rosemary; minced -OR-
      1 ts Dried rosemary
    3/4 c  Parmesan
      6    Kalamata olives;
           - pitted, quartered
      4    Sun dried tomatoes;
           - oil packed, drained,
           - cut in strips
      2 lb Garlic cloves;
           - thinly sliced
      1    Fresh rosemary sprigs
           - (optional)

  Preheat oven to 450°F. Place dough in bowl. Add 1 tb 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 tb oil over. Sprinkle
  1/2 cup 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 tb
  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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