2 c. Whole Wheat Bread Flour
          4 c. White Flour
          2 tsp. Salt
          2 c. Water (warm)
          1 Tbsp. Yeast
          3 tsp. Rosemary
          1/2 c. Oil
          1/4 c. Tomatoes (dried, chopped in small pieces)
          1/4 c. Olives (chopped small)

          Mix yeast, water and about 2 tsp. of sugar  together. Let yeast rise while mixing
          other  ingredients.  Mix the tomatoes, oil, and rosemary together. Mix  the flour,
          salt and olives together. Add all the ingredients in a bowl. Mix until it forms a
          firm dough.  Turn out the dough onto a lightly floured surface and knead
          thoroughly for 5 minutes. (May need to add more flour to the dough if it sticks a
          lot to your fingers.) Return the dough to the mixing bowl and cover with a towel.
          Let the dough rise in a warm place until it has doubled in size. Meanwhile, lightly
          grease a  baking sheet with oil and preheat the oven to 425  degrees.  Turn out
          the risen dough, punch down and knead again. Divid into two or four
          (depending on how big you want your loaves). Place on the baking sheet. Bake
          the focaccia for 12-15 minutes until golden brown and cooked. Slide off onto
          wire  racks to cool. Eat slightly warm.