Prep. Time: 1 hour 10 minutes
Cook Time: 25 minutes

1 ½ tbsp Cento Imported Olive Oil
1 lb pkg pizza dough
¾ cup Cento Petite Diced Tomatoes, drained
Salt and Cento Ground Black Pepper, to taste
1 tsp Cento Oregano
3 tbsp Cento Kalamata Olives, chopped
1 Bellino Whole Garlic Cloves, sliced paper thin
¼ tsp Cento Rosemary
1 tsp fresh parsley

Brush oil over entire surface of baking sheet. Gently roll dough until it touches the edges of the baking sheet. Measure enough plastic
wrap to cover pan; lightly brush with oil and place over dough, oil side down. Allow to rise for 1 hour, or until dough doubles in side.
Preheat oven to 450° F. Distribute tomatoes evenly over dough. Add olives, garlic, oregano, rosemary, and parsley over dough. Season
with salt and pepper; place on bottom rack. Bake foccacia for 15 minutes. Lift bread corner of bread to make sure it is not becoming too dark; if this occurs, place a second baking sheet under foccacia before returning to oven. Bake bread for an additional 10 minutes or until golden brown. Transfer bread to cutting board; allow cooling for 5 minutes; cut foccacia into desired serving size. Serves 4.