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Focaccia Rustica (Country Focaccia)

Ingredients :
DOUGH
2	med	Garlic cloves, crushed
2	tbl	Olive oil
2 1/2	tsp	Dried yeast
1 1/3	cup	Warm water
3 3/4	cup	Unbleached all-purpose flour
1 1/2	tsp	Salt
20	x	Sage leaves, roughly chopped
TOPPING
3	x	Red or yellow bell peppers
3	med	Red onions, thinly sliced
1/4	cup	Olive oil
4	med	Ripe tomatoes, seeded & squeezed dry
		Basil leaves
1	tsp	Salt

How to cook :

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.

Tags : Appetizers Snacks Nibbles Vegan Italian Italy European Mediterranean Room