Recipe - Rosemary-Olive Focaccia

Waldine Van Geffen VGHC42A
1 pound Frozen bread dough; thawed
3 tablespoon Olive oil
1 tablespoon Fresh rosemary; minced or
1 teaspoon Dried rosemary
Three fourths cup Parmesan
6 Kalamata olives; pit,quarter
4 Oilpk dried tomatoes; drain
cut in strips
2 pound Cloves garlic; thinly cut or sliced up
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 One half 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini