Olive Focaccia

From 365 Ways to Cook Vegetarian.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2  loaves  frozen bread dough, thawed (8-ounces each)
• 3  tablespoons olive oil
• 1⁄3 cup  finely chopped onion
• 1  tablespoon  finely diced sun-dried tomato
• 12  black olives, halved and pitted
• 1  teaspoon dried thyme

Directions

1. Slice off half of one bread loaf and reserve for later use.
2. In a lightly oiled 9x13 inch baking dish, stretch out remaining dough to cover bottom of pan evenly. Cover with a clean cloth and let rise until double, about 1 hour.
3. Preheat oven to 375. With fingers, poke holes all over risen bread dough. Sprinkle with 2 tablespoons olive oil. Let rise for 20 minutes longer.
4. Meanwhile, in a small frying pan, heat remaining oil over medium heat. Add onion and cook, until golden, 2-3 minutes.
5. Add sun dried tomatoes and cook 1-2 minutes longer.
6. To assemble focaccia, spread onion mixture evenly over surface of dough. Lightly press in olives to form a decorative pattern. Sprinkle with thyme leaves.
7. Bake 25-30 minutes, until focaccia is puffy and brown. Serve hot or warm.