Spread olive oil on a baking pan.

Press pizza dough into the pan, ensuring it fills the entire pan.

Cover the dough with oiled plastic wrap (oiled side down) and let it rise for up to 1 hour, or until doubled in size.

Scatter chopped and drained tomatoes on the risen focaccia.

Sprinkle with salt, pepper, oregano, halved and pitted oil-cured olives, and paper-thin shreds of garlic.

Set a rack in the lower third of the oven and preheat to 450 degrees Fahrenheit (232 degrees Celsius).

Bake the focaccia for approximately 25 minutes, or until it is deep golden brown.

Lift the side of the focaccia with a spatula or pancake turner and check the bottom about halfway through baking time.

If the bottom is getting too dark, slide the pan onto another pan to insulate it.

To serve immediately, slide the focaccia from the pan to a cutting board.

If serving later, slide it off the pan onto a rack to cool.