Place the flour, sugar and salt into a large bowl then stir in the yeast.

Make a well in the centre, add the oil and warm water, and mix to form a smooth dough. Turn out onto a work surface and knead the dough for a few minutes.

Return to the bowl, cover loosely and leave in a warm place to rise until double in size.

Knock back the dough and knead lightly again. Divide the dough into two pieces.

Remove the rosemary leaves from the stem and chop finely so that you have about 1 tbsp of chopped rosemary. Roughly chop a little more or,if preferred, leave whole to sprinkle on the top and set aside.

Sprinkle the finely chopped rosemary onto half the dough and knead until evenly distributed through the dough. Knead the sun-dried tomatoes into the other piece of dough.

Flatten each piece into a rough oval and place on a lightly oiled baking sheet, flatten again until each piece is about 1cm (½in) thick.

Cover loosely and allow to rise again for 30 minutes until puffy.

Preheat the oven to 200℃/190℃ fan/gas mark 5. Lightly oil your finger tips and press into the dough to make a dimpled effect. Sprinkle the surface of the rosemary bread with the reserved rosemary, then sprinkle both with sea salt.

Drizzle a little oil over the bread and bake for 15 – 20 minutes or until golden and the loaf sounds hollow when tapped on the bottom. Cool slightly on a wire rack. Best served warm.