Rustic Bell Pepper and Tomato Focaccia

Ingredients

All-purpose flour

3 1/2 cups

Active dry yeast

1 packet (2 1/4 teaspoons)

Sugar

1/2 teaspoon

Salt

1 teaspoon

Warm water

1 1/3 cups

Olive oil

1/4 cup

Bell peppers

2, thinly sliced

Tomatoes

2, thinly sliced

Fresh rosemary

2 tablespoons, chopped

Sea salt

to taste

Instructions

1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Mix well.
2. Gradually add warm water and olive oil to the dry ingredients, stirring continuously until a dough forms.
3. Transfer the dough to a lightly floured surface. Knead for about 5 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a clean kitchen towel. Allow it to rise in a warm area for 1 hour, or until it doubles in size.
5. Preheat the oven to 425°F (220°C) and grease a baking sheet.
6. Punch down the dough and transfer it to the prepared baking sheet. Press it out to form a rectangle or circle, about 1/2 inch thick.
7. Arrange the thinly sliced bell peppers and tomatoes on top of the dough. Sprinkle with chopped fresh 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. Enjoy this focaccia warm with a drizzle of olive oil or a slice of fresh mozzarella.