Black Olive and Sun-Dried Tomato Focaccia


  • 1 pound package of pizza or bread dough, thawed.
  • 1 cup California ripe black pitted olives
  • 1/2 cup sun dried tomatoes (in olive oil, with herbs)
  • 3 tablespoons of the oil from the sun dried tomatoes
  • 1 large sprig of fresh rosemary
  • 1/3 cup of grated Parmigiano-Reggiano cheese
  • Olive oil with balsamic oil for dipping (optional)


  1. Preheat the oven to 425 degrees
  2. Generously spray or oil an 8 x 10 baking pan
  3. Mince the black olives, drained sun dried tomatoes, and rosemary, and mix together in a small bowl.
  4. Roll the pizza or bread dough out into a rectangle, about 6″ wide x 16-18″ long.
  5. Spread about 2/3 of the olive, tomato, herb mixture over one half of the dough.
  6. Sprinkle parmesan cheese over the olive, tomato mixture.
  7. Fold the plain half of the dough over the half with the filling, and lightly pinch closed.
  8. Place the dough in the oiled pan, and let rise for about an hour, until it fills the pan.
  9. When the dough has risen and is puffed, make indentations throughout the top with your fingers.
  10. Lightly brush 3 tablespoons of the oil from the sundries tomatoes over the dough.
  11. Sprinkle the remaining olive and tomato mixture over the top of the dough.
  12. Bake for about 20-30 minutes, or until the bread is golden and pulls away from the sides of the pan.
  13. Let cool, and cut into squares.
  14. If desired, serve with olive oil with a bit of balsamic vinegar for dipping.