1. Preheat your oven to 220º/200º fan.
2. In a large bowl add the flour, yeast, sugar, fine salt and olive oil. Using the dough hooks on the Dualit Hand Mixer, combine the mixture.
3. Slowly add the water, continuing to mix until a rough ball has formed. Continue to knead the dough for a few minutes until smooth.
4. Use your hands to shape the dough into a ball and place back into the bowl. Cover with clingfilm or a tea towel and allow to rise in a warm place until doubled in size.
5. Knock back the dough and roll out. Roll it big enough to fit a large, oiled baking sheet or pizza stone.
6. Use your fingers to press indentations randomly into the top of the dough.
7. Fill the indentations with the stuffed olives and sundried tomatoes, pressing the ingredients into the holes.
8. Finish with some rosemary sprigs and a drizzle of olive oil.
9. Cover with clingfilm and allow to rise again for 30 minutes.
10. Remove clingfilm and scatter the rock salt and parmesam over the top.
11. Place in your preheated oven for 15-20 minutes or until golden brown. To be sure the bread is properly cooked, check the underside which should sound slightly hollow when knocked and light brown in colour.

Top tips

• If you find the top is baking a little faster than the underside (possibly due to the olive oil and parmesan), then loosely cover the top with foil and continue to bake.
• Try a mix of olive toppings to suit all preferences. Blue cheese and Anchovy stuffed olives work well. Mark up 6 individual squares, add the toppings and cut when baked. This is great to suit all palates from just one bake.
• Roasted peppers in place of sundried tomatoes are a great alternative.
• Add some chopped black olives inside the dough for a richer taste.
• Any left over baked bread is great to use as a pizza base, simply top with pepperoni or sweetcorn, grate on mozarella and place under the grill until melted.
• Make up a gluten free option by replacing the strong bread flour with a gluten free bread flour and 2 tsps of xantham gum, this helps to bind and stabalise the dough.
• Focaccia freezes well if you'd like to eat at a later date.