Focaccia rustica (country focaccia w/ red pep

2 Focacce

Ingredients

Quantity Ingredient
2 mediums Garlic cloves, crushed
2 tablespoons Olive oil
2½ teaspoon Dried yeast
1⅓ cup Warm water
3¾ cup Unbleached all-purpose flour
1½ teaspoon Salt
20 Sage leaves, roughly chopped
3 Red or yellow bell peppers
3 mediums Red onions, thinly sliced
¼ cup Olive oil
4 mediums Ripe tomatoes, seeded & squeezed dry
Basil leaves
1 teaspoon Salt

Directions

DOUGH

TOPPING

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 10½" X 15 ½" 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 ¼ 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.

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