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ROSEMARY-OLIVE FOCACCIA

Category:    Sun-dried, Bread
Yield:4 servings
 
                  6    Kalamata olives; pit,quarter
      1 lb Frozen bread dough; thawed          4    Oil-pk dried tomatoes; drain
      3 tb Olive oil                                -cut in strips
      1 tb Fresh rosemary; minced or           2 lb Cloves garlic; thinly sliced
      1 ts Dried rosemary                           Fresh rosemary sprigs; opt
    3/4 c  Parmesan                       
 
  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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