1 package yeast
1 tablespoon granulated sugar
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons dried rosemary
1 1/2 cups bread flour
1/2 teaspoon salt

Combine and pour into an airtight container.

Attach the following instructions on a gift tag if giving as a gift.

Focaccia

Contents of jar
1/2 cup warm water
4 tablespoons olive oil, divided
Salt
Pesto

Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth. If it is dry, add water by the tablespoon. If it sticks, add a bit of flour. Knead until smooth. Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.

Preheat oven to 425 degrees F.

Punch dough down and roll into a 13 x 9-inch rectangle. Brush with remaining oil. Sprinkle with salt; bake 5 minutes. Pop air bubbles with a fork and continue baking until golden, about 8 minutes more. Remove from pan and cut into 3-inch squares.

Serve warm with pesto.