Focaccia Provencale -

14 1/2 oz plum tomatoes,

-drained and chopped 1 tb Chopped fresh basil

2 cl Garlic sliced thin

1 cn

2 1/4 oz sliced black olives,

-drained 4 ts Dried oregano

2 tb Olive oil

1 ts Sea salt

9" round cake pans, dimple deeply with fingertips. In a small bowl, stir together the chopped tomatoes and basil. Spread half of the mixture over each loaf. Cover with a towel and let rise until puffy, about 45 minutes. Dimple the loaves again and top with garlic, olives and oregano, gently pressing in the olives. Drizzle evenly with olive oil and sprinkle with sea salT Bake at

400 deg. for 20-25 minutes. Remove from pans and cool. ** Ann's note: I like to make a variation of this in which I marinate the tomatoes and basil for several hours in garlic-steeped olive oil with a little salt, then proceed as directed. When I do this, I skip the black olives. Makes two

9" round loaves; serves

8-16 --