Bell Pepper and Tomato Focaccia

Ingredients

• Sea salt (to taste)
• Fresh rosemary (1 tablespoon, chopped)
• Tomatoes (2, sliced)
• Bell peppers (2, thinly sliced)
• Olive oil (1/4 cup)
• Warm water (1 1/4 cups)
• Salt (1 teaspoon)
• Sugar (1 teaspoon)
• Active dry yeast (2 1/4 teaspoons)
• All (purpose flour - 3 cups)

Instructions

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C).
6. Punch down the dough and transfer it to a greased baking sheet. Press it out to form a rectangle or circle, about 1/2 inch thick.
7. Arrange the sliced bell peppers and tomatoes on top of the dough. Sprinkle with chopped rosemary and sea salt.
8. Bake for 20-25 minutes, or until the focaccia is golden brown and the vegetables are tender.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.