To make the dough, combine the dry ingredients and mix until they are thoroughly combined, then add the olive oil add lukewarm water. Knead the dough for 10 minutes and then allow to prove until it has doubled in size. Then punch it down and roll the dough out into a rectangle.
Leaving a 1cm border, scatter over half of the rosemary and all the sundried tomatoes.
Roll the dough up along the longest side and press the edge down so that it does not unravel during baking. Flour the surface, shape the dough, slice the dough into rounds 2-3cm thick and leave them to prove for an hour.
Brush the tops with olive oil and sprinkle over some sea salt. Bake in a 180°C pre-heated oven for 10 to 12 minutes, keeping your eye on them as they cook fast.