YIELD: 10 to 15 servings 1 loaf focaccia ½ cup sun dried tomato, packed in oil 6 cloves garlic, peeled 1 cup olives, pitted ½ cup extra virgin olive oil ½ cup basil, fresh 1 cup shredded cheese blend (mozzarella, provolone, Parmesan) 8 oz. prosciutto, thinly sliced (approximately 8 slices) 1. Preheat oven to 400°F. Place focaccia on an ovenproof sheet pan. 2. Finely chop garlic and place in medium sized mixing bowl with the olive oil. 3. Coarsely ...

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