Sun-Dried Tomato and Olive Focaccia

Heat oven to 425°F. Lightly grease cookie sheet. Unroll dough; place on greased cookie sheet. Starting at center, press out dough with hands to form 11x10-inch rectangle. Brush lightly with 3 tablespoons of the salad dressing. With fingers or handle of wooden spoon, make indentations in dough every 3 inches.

In small bowl, combine tomatoes, ripe and green olives, chopped basil and remaining salad dressing; mix well. Spoon mixture over crust; spread evenly.

Bake at 425°F. for 8 to 12 minutes or until edges are golden brown. Cut into rectangles. Arrange on serving platter around bowl of salsa; garnish with basil sprigs.