Greek Olive Focaccia Bread

Bread machine DOUGH recipe:
3/4 C water
1 small onion, chopped (1/4 C)
2 tbsp olive oil
3 C bread flour
2 tbsp sugar
1 tsp salt
1 tsp dried rosemary leaves
1 3/4 tsp bread machine yeast
1/2 C Kalamata olives, pitted and cut (I like to quarter the olives like a small apple).

set aside for later:
1 tbsp olive oil
1 tsp dried rosemary leaves, if desired

Place all ingredients except olives, 1 tbsp olive oil and the rosemary in bread machine in the order recommended by the bread machine manufacturer.

Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.

Select dough/manual cycle. (Do not use delay cycles)

Once completed remove dough from pan, using lightly floured hands.

Cover & let rest 10 minutes on lightly floured surface.

Grease with olive oil a cookie sheet or pizza pan (I use a pizza pan with holes).

Pat dough into 12 inch circle on cookie sheet. (I sometimes find it easier to spread dough if I have oil on my fingers)

Cover & let rise in warm place about 30 minutes or until almost double.

Heat oven to 400 degrees.

Drizzle with about 1 tbsp olive oil (I use a bit more) and spread over the bread.

Make deep depressions in dough at 1 inch intervals with the handle of a wooden spoon.

Sprinkle with 1 tsp rosemary.

Bake 15-18 minutes or until edge is golden brown. Serve warm, or cool on wire rack.