Sun-Dried Tomato and Herb Focaccia

Ingredients

• 1 lb pizza dough, ready to use
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 2 teaspoons oil, from sun-dried tomatoes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried rosemary

Directions

1. 1

   Pat dough evenly into greased 9-inch square metal cake pan.

2. 2

   Cover and let rise for 30 minutes.

3. 3

   With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.

4. 4

   Press tomatoes into dough.

5. 5

   Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.

6. 6

   Remove from pan; let cool slightly on rack.

7. 7

   To serve: cut into 4 strips; cut each in half.

8. 8

   (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).

9. 9

   Prep time does not include 30 minutes it takes to rise.