Olive Focaccia

• 1-1/8 teaspoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 tablespoon sugar
• 1 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/3 to 1-2/3 cups all-purpose flour
• 2 tablespoons oil-packed sun-dried tomatoes, chopped
• 2 tablespoons roasted sweet red peppers, drained and chopped
• 2 tablespoons sliced ripe olives, drained
• 5 Greek olives, sliced
• 5 sliced green olives with pimientos, drained
• 2 tablespoons minced fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon shredded Parmesan cheese
• 1 teaspoon shredded Romano cheese

1. In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Punch dough down. Shape into a 9-in. circle on a greased
4. . Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
5. Bake at 400u0b0 for 14-18 minutes or until golden brown. Remove to a wire rack.

active dry yeast, warm water, sugar, italian seasoning, salt, pepper, flour, tomatoes, sweet red peppers, olives, olives, pimientos, parsley, olive oil, kosher salt, parmesan cheese, romano cheese

Taken from www.tasteofhome.com/recipes/olive-focaccia/ (may not work)