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1
In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well.
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2
With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky.
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3
Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil.
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4
Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
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5
The dough may be made up to this point, punched down, and kept, covered and chilled, overnight.
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6
Let the dough return to room temperature before proceeding with the recipe.
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7
Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
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8
While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine.
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9
In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt.
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10
Bake the focaccia in the bottom third of a preheated 400F.
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11
oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack.
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12
Serve the focaccia warm or at room temperature.
