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    Sage leaves, roughly chopped

-TOPPING –
3 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

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.