Black Olive and Sun-Dried Tomato Focaccia

Generously spray or oil an 8 x 10 baking pan

Mince the black olives, drained sun dried tomatoes, and rosemary, and mix together in a small bowl.

Roll the pizza or bread dough out into a rectangle, about 6" wide x 16-18" long.

Spread about 2/3 of the olive, tomato, herb mixture over one half of the dough.

Sprinkle parmesan cheese over the olive, tomato mixture.

Fold the plain half of the dough over the half with the filling, and lightly pinch closed.

Place the dough in the oiled pan, and let rise for about an hour, until it fills the pan.

Preheat the oven to 425 degrees

When the dough has risen and is puffed, make indentations throughout the top with your fingers.

Lightly brush 3 tablespoons of the oil from the sundries tomatoes over the dough.

Sprinkle the remaining olive and tomato mixture over the top of the dough.

Bake for about 20-30 minutes, or until the bread is golden and pulls away from the sides of the pan.

Let cool, and cut into squares.

If desired, serve with olive oil with a bit of balsamic vinegar for dipping.