In a small bowl, mix the warm water with sugar and sprinkle over the yeast. Let sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the Bin Inn Gluten Free Bread Mix, egg, olive oil, and the activated yeast mixture. Beat with an electric mixer on medium speed for about 3 minutes, until the dough is smooth and thick.
Fold in the chopped sundried tomatoes.
Line or lightly oil a 20cm x 30cm baking tray. Pour the dough into the tray and spread it evenly with a spatula. If it's hard to spread, wet the spatula to help.
Cover loosely with oiled plastic wrap or a damp tea towel. Let rise in a warm place for 30–40 minutes. It won’t double in size but should puff slightly.
Preheat oven to 200°C (or 180°C fan-forced).
Once risen, wet your hands and gently press your fingers into the dough to create dimples. Brush the top with olive oil and sprinkle generously with rosemary and sea salt flakes.
Bake for 25–30 minutes, or until golden and crusty on top.
Allow to cool slightly before slicing. Serve warm with olive oil and balsamic vinegar, or alongside soups and salads.
