Olive-Studded Focaccia Bread

• 4-1/4 tsp. active dry yeast
• 2-2/3 cups warm water (105 degrees F to 115 degrees F)
• 1 each egg white
• 1-1/2 Tbsp. olive oil
• 1-1/2 tsp. brown sugar, packed
• 2 qt. bread flour
• 6 Tbsp. fresh rosemary, chopped
• 1 Tbsp. salt
• 1/2 cup Kraft Greek with Feta and Oregano Dressing
• 72 each pitted Kalamata olives, halved lengthwise
• 1/4 cup Kraft Shredded Parmesan

1. Dissolve yeast in warm water in bowl of mixer fitted with dough hook; let stand 5 min.
2. Stir in egg white, oil and sugar.
3. Add flour, rosemary and salt; beat 2 to 3 min.
4. or until well blended.
5. Place in large greased bowl; cover.
6. Let rise in warm place 1 hour or until doubled in volume.
7. Punch down dough.
8. Scale about 1-3/4 lb.
9. (790 g) dough into each of 2 greased half-sheet pans (or into 1 half-sheet pan for trial recipe); press to edges of pan.
10. Cover; let rise 30 min.
11. or until doubled in volume.
12. Brush dough in each pan with 1/4 cup (50 mL) vinaigrette.
13. Use fingertips to make 72 indentations (6 rows by 12 rows) in dough in each pan.
14. Place 1 olive half in each indentation.
15. Top with cheese.
16. Bake in 375 degrees F convection oven 10 min.
17. or until lightly browned.
18. Cool on wire racks.
19. Cut bread in each pan into 36 tea sandwiches, with 2 olive halves per sandwich.
20. Split bread horizontally; fill as desired.

active dry yeast, water, egg white, olive oil, brown sugar, bread flour, fresh rosemary, salt, oregano dressing, olives, parmesan

Taken from www.kraftrecipes.com/recipes/olive-studded-focaccia-bread-121211.aspx (may not work)