Olive and Rosemary Focaccia

Lightly grease 6 half sheet pans. Place 2 thawed and slightly risen logs of Bridgford Demi-Loaf Dough on each prepared sheet pan (evenly separated). Coat each piece of dough with 1 teaspoon olive oil. With palms of hands, press and stretch dough into a 6-inch rectangle. Brush dough with another teaspoon of olive oil. Let the dough rise until puffy in a warm proof box (30–60 minutes). Dimple dough with fingertips, dock dough. Press olives into dough and sprinkle with salt, pepper, and chopped rosemary. Bake in a preheated 325-degree convection oven for 12 -15 minutes or until golden brown. Remove from oven and let cool.