Ingredients
- 9 rectange
- 6 kalamata olives
- 6 rectangle
- 1 bread dough (frozen)
- 400 gr garlic (cloves)
- 60 gr parmesan
- 45 ml olive oil
- 5 ml oil
- 5 ml oil over
- 3 gr rosemary (fresh)
- 1 gr rosemary (dried)
- 4 slices oil tomatoes (dried)
Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about dozen minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve. (wrv)
