Preheat oven at 180ºC. Grease a baking tray with a little olive oil.
Put yeast in a bowl, add one fourth cup warm water and half teaspoon sugar and mix well and let it froth.
Sift refined flour into a bowl. Add semolina and salt and mix well. Make a well in the centre and add the yeast mixture and mix well. Add two tablespoons olive oil to one and half cups warm water and add to the flour and kneadinto soft dough. Dust the worktop with some flour, take the dough out on the worktop and knead well.
Dust a bowl with some refined flour. Place the dough, cover with a moist muslin cloth and set aside in a warm place for twenty to twenty five minutes.
Dust the worktop with flour, and knock back the dough.
Grease a baking tin with olive oil, place the dough inside the tin and spread it using your fingers.
Cover the dough with a damp muslin cloth and set aside for another ten minutes.
For the topping, cut red and yellow peppers into thick strips. Slice the black olives.
Make finger incisions on the surface of the bread and generously drizzle three tablespoons olive oil, top with the red and yellow peppers, olives and fresh rosemary sprigs. Sprinkle sea salt and crushed black peppercorns.
Drizzle the remaining olive oil on top and bake in the preheated oven for fifteen to twenty minutes.
Remove the focaccia from the mould, slice and serve at room temperature.