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1
For the focaccia; in a small bowl stir the warm water together with the yeast and 2 teaspoons sugar; let stand until foamy (about 8-10 minutes, if your water/yeast mixture does not foam then discard and make again).
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2
Place the kneader hook onto stand mixer.
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3
In the stainless steel mixing bowl place the flour, 2 tablespoons olive oil, 1/4 cup chopped rosemary and salt.
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4
Add in the proofed yeast mixture and knead until smooth and elastic (about 8 minutes)adjusting the dough with a small amount of water or flour if needed).
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5
Gently knead in the chopped black olives the last few minutes of kneading.
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6
Place the dough onto a very lightly floured surface; cover with a clean tea towel and allow the dough to rest for 5 minutes.
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7
gather up dough and shape into a ball.
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8
Place into a large greased glass bowl.
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9
Cover with plastic wrap and allow to rise in a warm place for about 35 minutes or until almost doubled.
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10
Set oven to 400F.
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11
Grease a baking sheet.
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12
Punch down the dough and place in the middle of the baking sheet; cover and allow to rest for 5 minutes.
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13
Using hands spread the dough onto the baking sheet.
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14
Brush the top with 1-2 tablespoons olive oil.
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15
In a bowl toss the chopped tomatoes with fresh garlic, 2-3 tablespoons olive oil, 2 tablespoons minced fresh rosemary, kosher salt and black pepper.
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16
Spread the mixture onto the crust.
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17
Sprinkle with parmesan cheese.
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18
Bake bottom oven rack for about 20 minutes or until golden.
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19
Slice then serve immediately.
