Best Rosemary-Olive Focaccia

Directions

Preheat oven to 450℉ (230℃).

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 9×6 inch rectangle.

Transfer to baking sheet.

Flatten and press dough into 12×9 inch rectangle.

Rub 1 tablespoon oil over. Sprinkle ½ cup parmesan cheese over, press gently into dough.

Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.

Arrange olives, tomatoes or pickled pearl onions, and garlic atop bread.

Sprinkle enough remaining Parmesan over to cover lightly.

Drizzle remaining 1 tablespoon 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.