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Olive & Rosemary Focaccia

1 loaf Bridgford Frozen Ready-Dough®, thawed
1-2 tbsp olive oil
½ cup pimento stuffed green olives
½ cup Kalamata (Greek) olives or ripe olives, pitted
1 tbsp fresh rosemary or 1 tsp dried

Lightly grease a 12 inch pizza pan. Dust the pan lightly with cornmeal. On a lightly floured surface, roll dough into a 12 inch circle. Spread dough to rim of pan. Brush dough with olive oil. Prick dough with fork several times over the entire surface of dough. Sprinkle with rosemary. Top evenly with olives. Let dough set at room temperature for 30-60 minutes or until the dough begins to puff. Press olives back into dough and bake in a preheated 400° oven for 12-15 minutes or until well browned and top of bread sounds hollow when tapped. Remove from pan immediately to cool on wire rack.

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