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1
Sprinkle the yeast over the warm water in a medium bowl, whisk in and let it stand until creamy, for about 10 minutes. Stir in 1 tbsp of oil.
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2
Combine the flour and salt, stir in the yeast mixture, with a wooden spoon until the dough comes together. Knead in a lightly floured work surface until soft. smooth and elastic for 5-6 minutes. If you are using a heavy-duty-mixer, set the paddle attachment in place, add the flour and salt to the yeast mixture and mix until the dough comes together. Change the dough hook and knead for 2-3 minutes until smooth and soft.
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3
First Rise: Shape the dough into a ball, place in a lightly oiled container, cover tightly with plastic wrap and let rise for 20 minutes.
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4
Atleast 30 minutes before planning to bake, heat the oven to 350F. Shaping and second rise: Move the risen dough to an oiled cast iron skillet. The dough will be stretch easily to fit the bottom of the skillet. Dimple with fingertips, drizzle with the garlic-infused oil (see toppings section) and scatter the pepper strips (see toppings section) and parsley over the top. Sprinkle salt. Cover with a towel & let rise for another 20 minutes.
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5
Baking: Set the skillet directly into the oven and bake until the focaccia about 25-30 minutes. Cool briefly and then place on the rack. Serve warm.
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6
Cut the peppers into halve, remove the seeds and slowly oven-roast them at 350F for about 15-20 mins or longer. the skin must be blistered and charred. (or) Set them on a broiler pan & broil about 3 inches from the heat.
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7
Place them in a paper or plastic bag, close tightly. Rest for 10-20 minutes. Meanwhile, for the garlic-infused oil - heat the olive oil in a small pan and saute minced garlic on a very low flame (for 4-5 minutes). Donot let it burn. Set aside and cool slightly. Peel off the skins of the peppers and slice into thin strips.
