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       Title: Focaccia Rustica (Country Focaccia With Red Pepper Toppin
  Categories: appetizers, ethnic, snacks, vegetarian
       Yield: 2 servings
 
 ------------------------------------DOUGH-----------------------------------
       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
 
 ----------------------------------TOPPING-----------------------------------
       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
       1    basil leaves
       1 ts salt
 
   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”
 
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