Black Olive and Rosemary Focaccia

Stir together the water sugar and yeast until dissolved allow to stand for 5 minutes. Stir in 2 tablespoons olive oil 1/4 cup rosemary flour and salt until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl cover with a towel and let rise in a warm place until almost doubled in bulk about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet or sprinkle liberally with corn meal.

Deflate dough and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary salt and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.

Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.