Black Olive and Rosemary Focaccia

Ingredients

• 1 cup warm water , 100 to 110 degrees
• 1 teaspoon white sugar
• 1 envelope rapid rise yeast , .25 ounce
• 2 tablespoons olive oil
• 0.25 cups minced fresh rosemary
• 2.75 cups bread flour or all-purpose flour
• 1 teaspoon salt
• 0.5 cups pitted black olives

Instructions

1. 1

   Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.

2. 2

   Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.

3. 3

   Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.

4. 4

   Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.