Black Olive and Rosemary Focaccia

By Cheryl Leiser Harding

4.73 / 5

50min

15min

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1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
salt and pepper
½ cup grated Parmesan or Romano cheese