1 packet yeast
1 tablespoon sugar
1-1/2 teaspoon red pepper flakes
1-1/2 teaspoon dried rosemary
1-1/2 cups bread flour
1/2 teaspoon salt

To prepare:
1 package mix
1/2 cup warm water
4 tablespoons olive oil
salt
pesto

Focaccia:

Blend mix, warm water and 2 tablespoons of the olive oil
with a dough hook or woooden spoon until smooth. If it is too dry add extra water 1 tablespoon at a time. If it sticks at a bit of flour. Kneed until smooth. Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Preheat oven to 425 degrees. Punch dough down and roll into a 13x9 rectangle. Brush with remaining oil, sprinkle with salt and bake 5 minutes. Pop air bubbles with fork and continue baking until golden, about 8 minutes. Remove from pan, cut into squares and serve with pesto.