Preheat oven to 450°F. Place bread dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are combined. Roll dough out on lightly floured work surface to 9x6-inch rectangle. Transfer to baking sheet. Flatten and press dough into 1 2x9-inch rectangle. Rub 1 tablespoon olive oil over. Sprinkle 1/2 cup Parmesan cheese over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange Kalamata olives, sun-dried tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan cheese over to cover lightly. Drizzle remaining 1 tablespoon olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes more. Cut into squares or wedges and serve. *Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets. appet 71