Olive Tapenade Focaccia Bread - California Ripe Olives

Ingredients

• 1 3/4 cups warm water
• 1 package (2 1/4 teaspoons) instant yeast
• 5 sprigs fresh rosemary leaves, chopped and divided
• 1 tablespoon granulated sugar
• 5 1/4 cups all-purpose flour
• 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
• 1/2 cup extra-virgin olive oil
• 1 1/2 cups California ripe black pitted olives (or 1 6 oz. can, drained)
• 1 lg. garlic clove
• 6 sundried tomatoes packed in oil
• 1 tablespoon olive oil
• 1 lemon (juice and zest)
• 1/4 teaspoon black pepper