Focaccia with Rosemary and Tomatoes

First, preheat the oven to 200–205 °C, prepare a baking sheet (30 cm × 40 cm) and line it with baking paper.

Pour both types of flour into a large bowl and add 150 ml of lukewarm water, dried yeast, cane sugar, 30 ml of olive oil, dried rosemary, and finely chopped sun-dried tomatoes. Knead the dough by hand. The dough should be elastic and easily form a ball after kneading. If the dough is too thin, add flour.

Form the finished dough into a ball and leave it in the bowl. Cover the bowl with cling film and let the dough rest for 30 minutes.