*  Exported from  MasterCook  *
 
                          ROSEMARY-OLIVE FOCACCIA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sun-Dried                        Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Waldine Van Geffen VGHC42A
    1       lb           Frozen bread dough -- thawed
    3       tb           Olive oil
    1       tb           Fresh rosemary -- minced or
    1       t            Dried rosemary
      3/4   c            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 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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