Olive, Sun-Dried Tomato and Thyme Focaccia Bread

1. Mix together the flour, semolina and yeast in a mixing bowl. Add a dash of sea salt at this moment.
2. In a measuring cup, mix together the olive oil and water and stir vigorously until semi-mixed.
3. Make a well in the middle of the flour mixture and slowly add in the liquid mixture then fold and stir until the mixture is smooth and silky.
4. Empty the contents of the bowl onto a slightly floured work surface and knead until it forms into a ball.
5. Place the ball into a covered bowl and leave to rise for about 60 minutes.
6. Preheat the oven to 400 F.
7. Slightly grease an 8 inch by 8 inch square baking pan with olive oil and salt the bottom of the pan.
8. Place the risen dough in the pan and gently knead the dough across the bottom and into the corners so it fits into the pan forming an inch thick layer.
9. Use your finger to form indentations on the top of the dough and stud the bread dough with the olives and sun-dried tomatoes.
10. Strip the thyme sprigs and sprinkle generously on top of the bread.
11. Drizzle lightly with olive oil and sprinkle salt and pepper on top of the bread.
12. Bake for 35 minutes until the bread is firm and slightly golden brown.
13. Allow to cool for 20 minutes and enjoy with oil or a soup.