500g / 4 cups Plain white/All-purpose flour or Strong white bread flour if you have it
4 tsp Yeast
2 tsp Sea salt
300ml / 1 1/4 cup Cold water
3 tbsp Olive oil
Sun dried tomatoes
Place the flour, salt, yeast, olive oil and water into a large bowl into a mixer and on a low to medium speed. Otherwise stir together with a wooden spoon to form a dough.
Tip the dough onto an oiled work surface and knead for five minutes. Return the dough to the bowl, cover and leave to rise until doubled in size, about an hour in a warm spot.
Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray, pushing to the corners, cover with a large plastic bag, making sure it does not touch the top of the dough, then leave to prove for one hour.
Preheat the oven to 220C/400F/Gas 7. Drizzle the focaccia with oil, sea salt, fresh rosemary, chopped sundried tomatoes and olives. Bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm.