After your crazy dough has proofed (approximately 1 hour) punch down the dough and transfer to a lightly floured surface.

Using a rolling pin or your hands gently flatten and stretch the dough into an 8 x 12 inch square (If the dough is not stretching to that size easily, partially stretch it then allow about 10 minutes to rest before stretching to full size).

Oil an 8 x 12 inch baking tin about 2-3 inches deep. Transfer your dough to the baking tin, loosely cover with plastic wrap and a tea towel and allow to proof for another hour.

After one hour the focaccia should have risen and doubled in size. Using your finger tips press down the surface of the dough creating indents all over.

Brush generously with olive oil. Top with olives, sun dried tomatoes, rosemary, salt and pepper.

Loosely re-cover with plastic wrap and allow to proof one last time for 30 minutes.

Bake in a preheated 425 F (220 C) oven for about 20 minutes.

Allow to cool slightly before slicing into squares and serving warm!