Sun-Dried Tomato And Herb Focaccia

• 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

1. Pat dough evenly into greased 9-inch square metal cake pan.
2. Cover and let rise for 30 minutes.
3. With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
4. Press tomatoes into dough.
5. Bake in centre of 450u0b0F (230u0b0C) oven until golden brown, about 20 minutes.
6. Remove from pan; let cool slightly on rack.
7. To serve: cut into 4 strips; cut each in half.
8. (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
9. Prep time does not include 30 minutes it takes to rise.

pizza dough, tomato, oil, kosher salt, rosemary

Taken from www.food.com/recipe/sun-dried-tomato-and-herb-focaccia-174667 (may not work)