Dissolve the yeast and sugar in the warm water. Add the liquid to the flour with the salt and fennel seed, then also add the olive oil. Bring together and knead for 10 minutes. Fold into the dough the sundried tomatoes and crumbled sausage, then knead in until evenly combined. Cover and prove until it doubles in size. When ready, knock down and rest for a few minutes. Shape into a loaf or whichever shape you prefer and transfer onto the baking tray you will use for baking. Sprinkle some semolina before and also over the bread. Cover and prove for another 30 minutes. Sprinkle with some fennel seeds and very gently cut a few incisions on the top. Bake in a hot oven set on 200 degrees until ready (about 40 minutes or when sounding hollow when tapped).