Focaccia Rustica (Country Focaccia with Red Pepper Toppin

Directions

Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown.

Discard the garlic and let the oil cool. Meanwhile whisk the yeast into the water and let proof for 10 minutes. Add the cooled olive oil.

Stir in the salt, flour and herbs and mix well. Knead by hand for 6 to 8 minutes.

Place dough into a lightly oiled bowl, cover and let rise until doubled.

Divide the dough in half and set each piece on an oiled 10½ inch X 10½ inch baking sheet Stretch the dough to cover as much of the sheet as possible.

Cover and let it relax for 15 minutes. Dimple and stretch the dough some more.

Let rise until it is puffy, about 50 minutes. While it is risng, roast, peel and slice the peppers into thin strips. Sauté the onions in the ¼ cup olive oil over very low heat for 20 to 25 minutes until they are soft and limp. Preheat the oven to 400℉ (200℃).

Lightly dip your fingers into the remaining olive oil and dimple the tops of the dough.

Divide the vegetables evenly in half and distribute them over the focacce.

Sprinkle with badil and salt Bake for 25 to 30 minutes until the dough is crispy on the edges.

Cool briefly and then remove from the sheets and let cool on racks. Serve at room temperature.