Focaccia Rustica (country Focaccia With Red Pepper Toppin

Ingredients:

2 md Garlic cloves, crushed
2 tb Olive oil
2 1/2 ts Dried yeast
1 1/3 c Warm water
3 3/4 c Unbleached all-purpose flour
1 1/2 ts Salt
20 ea Sage leaves, roughly chopped
3 ea Red or yellow bell peppers
3 md Red onions, thinly sliced
1/4 c Olive oil
4 md Ripe tomatoes, seeded &
-- squeezed dry
Basil leaves
1 ts Salt

Method:

Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown.
Discard the garlic & let the oil cool.
Meanwhile whisk the yeast into the water & let proof for 10 minutes.
Add the cooled olive oil.
Stir in the salt, flour & herbs & mix well.
Knead by hand for 6 to 8 minutes.
Place dough into a lightly oiled bowl, cover & let rise until doubled.
Divide the dough in half & set each piece on an oiled 10 1/2" X 15 1/2" baking sheet Stretch the dough to cover as much of the sheet as possible.
Cover & let it relax for 15 minutes.
Dimple & stretch the dough some more.
Let rise until it is puffy, about 50 minutes.
While it is risng, roast, peel & slice the peppers into thin strips.
Saute the onions in the 1/4 c olive oil over very low heat for 20 to 25 minutes until they are soft & limp.
Preheat the oven to 400F.
Lightly dip your fingers into the remaining olive oil & dimple the tops of the dough.
Divide the vegetables evenly in half & distribute them over the focacce.
Sprinkle with badil & salt Bake for 25 to 30 minutes until the dough is crispy on the edges.
Cool briefly & then remove from the sheets & let cool on racks.
Serve at room temperature.
Carol Field, "Italy in Small Bites"