Rosemary focaccia

This rosemary focaccia is a vegan recipe.

1. Toss the bread mix with only half the oil, all of the rosemary, tomatoes, olives and water until at forms a firm, elastic dough.
2. Turn out onto a slightly flour surface and knead for 5 minutes. return the dough to the bowl and cover with an oiled plastic wrap.
3. Allow to rise until doubled in size, while lightly greasing two baking sheets with the olive oil. heat your oven to 435°F
4. Punch down dough, turn out and knead briefly. Divide the dough into two equal pieces, shaping into rounds. Place on the baking sheet, punching a hallow into the middle of each one. Use the remaining olive oil to trickle over the tops and sprinkle with the slat flakes.
5. Bake until golden brown, 12-15 minutes. Allow to cool slightly on wire racks.