To make the focaccia, Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
Pre-heat your oven to 200C. Place your dough into a well oiled tin and spread it out to each corner. Cover and allow to rest for a further forty-five minutes.
Then, using your fingers poke holes in the dough and add in your sundried tomatoes and rosemary sprigs, sprinkle on some flaky sea-salt and olive oil and bake for twenty minutes at 200C.