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1
Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown.
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2
Discard the garlic and let the oil cool.
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3
Meanwhile whisk the yeast into the water and let proof for 10 minutes.
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4
Add the cooled olive oil.
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5
Stir in the salt, flour and herbs and mix well.
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6
Knead by hand for 6 to 8 minutes.
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7
Place dough into a lightly oiled bowl, cover and let rise until doubled.
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8
Divide the dough in half and set each piece on an oiled 10 1/2 inch X 10 1/2 inch baking sheet Stretch the dough to cover as much of the sheet as possible.
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9
Cover and let it relax for 15 minutes.
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10
Dimple and stretch the dough some more.
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11
Let rise until it is puffy, about 50 minutes.
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12
While it is risng, roast, peel and slice the peppers into thin strips.
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13
Saute the onions in the 1/4 cup olive oil over very low heat for 20 to 25 minutes until they are soft and limp.
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14
Preheat the oven to 400F (200C).
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15
Lightly dip your fingers into the remaining olive oil and dimple the tops of the dough.
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16
Divide the vegetables evenly in half and distribute them over the focacce.
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17
Sprinkle with badil and salt Bake for 25 to 30 minutes until the dough is crispy on the edges.
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18
Cool briefly and then remove from the sheets and let cool on racks.
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19
Serve at room temperature.
