Olive and Tomato Focaccia

• 1 (1 lb) packagewhite bread mix
• 4 tablespoons extra virgin olive oil
• 2 teaspoons dried rosemary leaves, crushed
• 8 sun-dried tomatoes, snipped
• 12 black olives, stoned and chopped
• 34 cup lukewarm water (200ml)
• flaked sea salt

1. Mix together the bread mix, half the oil, the rosemary, tomatoes, olives and water until it forms a firm dough.
2. Turn out the dough onto a lightly floured surface and knead thoroughly for 5 minutes; return the dough to the mixing bowl and cover with a piece of oiled cling film.
3. Leave the dough to rise in a warm place until it has doubled in size (this will take about an hour); meanwhile, lightly grease two baking sheets and pr-heat the oven to 425 F, 220 C, gas mark 7.
4. Turn out the risen dough, punch down and knead again; divide dough into two rounds, place on the baking sheets then punch hollows in the dough.
5. Trickle over the remaining olive oil and sprinkle with salt, bake the focaccia for 12-15 minutes until golden brown and cooked; slide off onto wire racks to cool, but eat when still slightly warm.

bread mix, extra virgin olive oil, rosemary, tomatoes, black olives, water, salt

Taken from www.food.com/recipe/olive-and-tomato-focaccia-135790 (may not work)