Categories: Appetizers, Italian, Snacks, Vegetarian 
      Yield: 2 focacce 
  
-----------------------------------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 
           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.