Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
Select the 'dough' cycle.
When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
(you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
Then, knead the dough lightly (in the bowl) for about 1 minute.
On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced
Bake at 225°C for about 15 minutes or until golden brown!