Olive and Sundried Tomato Focaccia Bread

Combine warm water, dry active yeast, and dry sweetener in a large bowl. Let stand for 5 minutes until the mixture becomes foamy and activates.

Stir together the flour, salt, dried rosemary, dried oregano, sea salt, and black pepper in a separate bowl.

Pour the dry ingredients into the activated yeast mixture and mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 15-20 minutes until puffy (first rise).

Fold the chopped kalamata olives and rehydrated sundried tomatoes into the dough until evenly distributed.

Preheat the oven to 450°F (230°C). Oil a round baking pan or pizza pan with 2 tsp olive oil and stretch or press the dough to fit, creating a roughly even thickness of about 1/2 inch.

Dimple the surface of the dough generously with your fingertips, creating characteristic focaccia indentations. Cover loosely and let rise for 10-15 minutes.

Bake for 20-25 minutes until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.

Cool on a wire rack for 5 minutes, then slice and serve warm or at room temperature.