Rosemary and Kalamata Focaccia

Ingredients

• Olive oil-flavored cooking spray
• 1 tablespoon yellow cornmeal
• 1 (1-pound) loaf frozen white bread dough, thawed
• 1 tablespoon olive oil
• 1/2 cup chopped pitted kalamata olives
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon minced garlic
• 1 teaspoon sea or kosher salt
• 3/4 teaspoon freshly ground black pepper

Preparation

1. Coat a jelly roll pan with cooking spray and sprinkle with cornmeal.
2. Roll dough to a 15 x 10-inch rectangle. Place on prepared pan, pressing to edges with fingers. Drizzle olive oil over dough, spreading evenly with fingers; sprinkle with olives and next 4 ingredients. Cover and let rise in a warm place (85°) for 40 minutes.
3. Preheat oven to 400°.
4. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips.
5. Bake at 400° for 13 to 14 minutes or until brown and crusty. Cut into squares and serve immediately.