INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer fitted with the paddle attachment proof
the yeast with the sugar in the water for 5 minutes, or until the mixture
is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1
tablespoon of the reserved tomato oil, and combine the dough well. With the
dough hook knead the dough for 2 minutes, or until it is soft and slightly
sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn
it to coat it with the oil. Let the dough rise, covered with plastic wrap,
in a warm place for 1 1/2 hours, or until it is double in bulk. The dough
may be made up to this point, punched down, and kept, covered and chilled,
overnight. Let the dough return to room temperature before proceeding with
the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by
10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1
hour, or until it is almost double in bulk.
While the dough is rising, in a saucepan cook the garlic in the olive oil
over moderately low heat for 20 minutes, transfer it with a slotted spoon
to a cutting surface, discarding the oil, and chop it fine. In a bowl stir
together the garlic, the bell peppers, the remaining 3 tablespoons reserved
tomato oil, and pepper to taste, sprinkle the mixture evenly over the
dough, and sprinkle it with the coarse salt. Bake the focaccia in the
bottom third of a preheated 400F. oven for 30 to 35 minutes, or until it is
golden brown, sprinkle it with the red pepper flakes, and let it cool in
the pan on a rack. Serve the focaccia warm or at room temperature.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus holds the secret of answered prayer”