----- Now You're Cooking! v4.64 [Meal-Master Export Format]
       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; pit,quarter
       4    oil-pk dried tomatoes; drain
            - cut in strips
       2 lb cloves garlic; thinly sliced
       1    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)
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
   NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000