Chioggia Style Focaccia

Trim of the lettuce of any wilted leaves and its core. Then slice, wash and dry well. In a pan, sauté the peeled garlic with 3 tbsp of oil. Add the lettuce and cook over low heat for 4 to 5 minutes. Salt, then remove from the heat. Roll out the dough on a floured work surface, creating a 11 inch wide disk. Transfer the dough to a pizza pan with the same diameter, greased with oil. Use your fingertips to flatten out the center part and create a boarder. Spread the lettuce on the dough. Then add the olives, cut in half and the sliced Emmenthal. Drizzle with oil, then bake the focaccia in a 425 °F oven for about 20 minutes.