On a lightly floured surface, roll dough into a 15 x 10-inch rectangle. Transfer to a 15 x 10-inch greased pan. Press dough to fit into corners. Brush with olive oil and let rise until puffy, 30 minutes to an hour. Make dimples in dough by pressing down with fingertips. Sprinkle dough with herbs, garlic powder and cheese. Bake at 375 degrees until golden brown, about 15 to 20 minutes. Bread should sound hollow when tapped. Remove to wire rack. Slice and serve warm. PER SERVING (6th): 305 calories, 12 g protein, 39 g carbohydrate, 10 g fat (4 g saturated), 17 mg cholesterol, 573 mg sodium, 2 g fiber. Recipe Exchange, SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman Notes: *Marie Peelen copied this from a Bridgford cookbook. COMMENTS: Lorna Brown says shes been doing this for years. She simply pushes thawed dough onto a greased sheet cake pan, lets it rest a few minutes, then stretches it again to fit the pan. She makes dents with her knuckles and either presses fresh herbs into those dents before spreading 2 tablespoons olive oil over the dough; or spreads the oil first, then sprinkles on dried or granulated herbs of choice. She tops it off with salt and bakes it at 350 degrees until golden. **Generally 1 tsp dried herb may be substituted for each tbs (3 tsp) of fresh. Bridgford makes bread dough. They are located in Anaheim Calif. Recipe by: http://bridgford.com/cookbook/contents Posted to MC-Recipe Digest by Kitpath on May 08, 1998