Lightly coat the inside of a large bowl with olive oil.  Place the prepared dough in the bowl and turn to coat all sides.  Cover with a clean cloth and place it in a warm place to prove for about 30 minutes until doubled in size.

Coat an 8" by 13" rimmed baking sheet with olive oil.  Place the dough on the sheet and spread it out to fully cover the bottom.  (If you find that it is difficult to get the dough to take the shape of the pan, set the whole thing aside for about 10 or 20 minutes so the dough can rest some more.)  Push down roughly on top of the dough like a piano to make lots of rough dips and wells.

Brush the top of the dough generously with olive oil.  Sprinkle with half of the shredded Asiago cheese and fresh rosemary.  Arrange the tomato slices in a single layer on top of the cheese.  Place the halved olives evenly over the tomato slices.  Finish off by sprinkling with the remaining shredded cheese and fresh rosemary.  Allow the focaccia to rest for about 20 minutes.

Preheat the oven to 400°F.  

Bake for 15 to 20 minutes until golden & crunchy on the top and soft in the middle.  Allow the focaccia to cool in the pan for a few minutes.  Cut into small pieces for serving.  Enjoy while still warm.