---------- Recipe via Meal-Master (tm) v8.05
       Title: Focaccia Provencale
  Categories: Breads
       Yield: 8 servings
       1    Recipe basic focaccia dough
       1 cn 14.5 oz plum tomatoes,
            -drained and chopped
       1 tb Chopped fresh basil
       2 cl Garlic sliced thin
       1 cn 2.25 oz sliced black olives,
       4 ts Dried oregano
       2 tb Olive oil
       1 ts Sea salt
   Make focaccia dough according to the recipe, through rising and shaping.
   After dough is stretched into two 9 round cake pans, dimple deeply with
   fingertips.  In a small bowl, stir together the chopped tomatoes and basil.
   Spread half of the mixture over each loaf. Cover with a towel and let rise
   until puffy, about 45 minutes.  Dimple the loaves again and top with
   garlic, olives and oregano, gently pressing in the olives.  Drizzle evenly
   with olive oil and sprinkle with sea salT  Bake at 400 deg. for 20-25
   minutes.  Remove from pans and cool. ** Ann’s note: I like to make a
   variation of this in which I marinate the tomatoes and basil for several
   hours in garlic-steeped olive oil with a little salt, then proceed as
   directed.  When I do this, I skip the black olives. Makes two 9 round
   loaves; serves 8-16