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Tomato, Olive & Rosemary Focaccia

Bridgford Frozen Ready-Dough®, thawed
1-2 tbsp olive oil
5 small Roma tomatoes, thinly sliced
1/2 cup ripe olives, pitted
2 tbsp fresh rosemary, chopped

Lightly grease a 12″ round pizza pan or use a large flat baking sheet. On a lightly floured surface, roll dough into a 12″ circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. Prick dough with fork several times over the entire surface of dough. Let dough rise until puffy. Lightly dimple dough with your fingertips. Place slices of tomatoes, evenly spaced, over dough. Press olives into dough. Sprinkle rosemary. Bake in a preheated 400┬░ oven for 12-15 minutes or until golden brown. Remove from oven to cool on wire rack.

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