Preheat oven to 425F. In a mixing bowl, add the Chebe mix. With a fork, blend in 2 oz of the shredded Gruyère, milk, eggs and 2 Tbsp of the olive oil. Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended.
Place the dough on a baking sheet. A sheet of parchment paper under the dough is optional. With the tips of your fingers, poke the surface of the dough to make lots of dimples. Brush the surface with 2 Tbsp of olive oil. Scatter half of the chopped rosemary evenly over the dough. Bake for 6 minutes.
Remove again and evenly distribute the remaining 2 oz cheese over the top. Back to the oven for 3 more minutes to melt the cheese. Remove the Focaccia from the oven for the last time, slice and serve. (And prepare your taste buds for wonder!)